Fresh Strawberry Ice Cream

Fresh Strawberry Ice Cream
Fresh Strawberry Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups half and half

  • 6

    egg yolks

  • 1

    cup granulated sugar

  • 1

    pinch kosher salt

  • 2

    cups sliced strawberries

  • 1

    teaspoon vanilla

Directions

In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes. In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not let the custard boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, 3 to 4 hours, before serving. Makes 1 quart

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