Strawberry Ice Cream
Adapted from Christy J.
1 quart fresh strawberries, hulled
1 cup heavy cream, divided
1/2 cup milk
3/4 cup white sugar
3 egg yolks
1 tbsp vanilla
Place most of the strawberries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside. For the other strawberries, slice into thin chunks. You’ll toss them in at the end
Heat 3/4 cup of the cream and 1/2 cup milk in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, and remaining 1/4 cup cream. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the strawberry puree through a sieve, mix, and refrigerate until chilled.
Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions. Mine churned for around 30 minutes. At the very end, toss in those strawberry chunks. Leave a few for the topping to make it all look pretty. You’ll have to put the ice cream into the freezer for around 30 minutes for it to harden.