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Fresh Strawberry Ice Cream

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Ingredients

  • 3 cups half and half
  • 6 egg yolks
  • 1 cup granulated sugar
  • 1 pinch kosher salt
  • 2 cups sliced strawberries
  • 1 teaspoon vanilla

Details

Preparation

Step 1

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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