Fresh Strawberry Ice Cream

By nnlester

Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.

Ingredients

• 3 cups half and half
• 6 egg yokes
• 1 cup sugar
• pinch of salt
• 2 cups sliced strawberries
• 1 tsp. vanilla extract

Details

Adapted from williams-sonoma.com

Preparation

Step 1

In a saucepan over medium heat, warm the half and half until steam begins to rise from the surface, 4-5 minutes.

In a heatproof bowl, whisk egg yolks, sugar, and salt until well blended. Gradually add the hot half and half, whisking constantly until fully incorporated. Transfer to a clean saucepan and set over medium low heat. Cook, stirring constantly with a wooden spoon or spatula, until custard is thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it, 8-10 minutes; do not allow the custard to boil.

Pour the custard through a fine mesh sieve set over a clean bowl and stir in strawberries and vanilla. Nestle the bowl in a larger one with ice water and cool to room temperature. Refrigerate until cold, at least 1 hour.

Transfer to an ice cream maker and freeze according to manufacturer's instructions. Transfer to a freezer safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving. Makes about 1 quart.