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Ingredients
- 1 ½ C. Whole milk
- 1 ½ C. Whipping cream
- 1 vanilla bean, split lengthwise
- 9 egg yolks
- 1 C. Plus 2 T. Sugar
- 6 C. Strawberries, hulled (about two baskets)
- ½ C. Light corn syrup
- 6 fresh whole strawberries
- ● Combine milk and cream in heavy medium saucepan.
- ● Scrape in seeds from vanilla bean; add bean.
- ● Bring to simmer. Remove from heat. Cover; let steep 1 hour.
- ● Bring milk mixture to simmer.
- ● Whisk yolks and ½ cup sugar in medium bowl.
- ● Gradually whisk in hot milk mixture.
- ● Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes. (Do not boil.)
- ● Strain into bowl. Cover and refrigerate custard until cold.
- ● Place 6 cups berries, corn syrup and ½ cup plus 2 tablespoons sugar in processor.
- ● Mix puree into custard.
- ● Process custard in ice cream maker according to manufacturer’s instructions.
- ● Transfer to container and freeze.
- ● Scoop ice cream into bowls.
Details
Servings 8
Preparation
Step 1
● Garnish each with whole berry and serve.
Makes about 8 cups
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