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Strawberry Ice Cream Recipe

by Joann Mathias

Ingredients

Ingredients: 1 cup heavy cream ½ cup half-and-half or milk 3 large egg yolks

¾ cup sugar, divided 2 & ½ cups (about 1 & ½ pounds) fresh strawberries, hulled 1 tablespoon freshly squeezed lemon juice

Directions

1. Directions:
2. Prepare a large bowl or pan of ice water.
3. In the top of a double boiler, heat the cream and half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in ½ cup of the sugar. Whisk in about half of the hot cream, and pour the yolk mixture into the pan of cream. Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.
4. Meanwhile, in a bowl, mash the strawberries with a potato masher, sprinkle with the remaining ¼ cup sugar and the juice, and let stand until the sugar dissolves. Stir into the custard and transfer to a container. Cover and refrigerate until thoroughly chilled, about 3 hours.
5. Freeze in an ice cream maker according to the manufacturer's instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.
6. Makes about 1 quart.

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