Strawberry Ice Cream
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: an ice cream maker Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat
3
Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract)
4
Heat the mixture until it's hot but not simmering or boiling
5
In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes
6
Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time
7
(The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan
8
) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time
9
Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes
10
Set a fine-mesh strainer over a clean bowl
11
Pour the thick half-and-half liquid through the strainer into the bowl
12
Add the heavy cream and stir gently to combine
13
Refrigerate this mixture until chilled, about 2 hours
14
Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender
15
Puree until smooth (or you can stop just short of smooth if you want a little texture)
16
Pour the pureed strawberries into the chilled custard mixture and stir
17
Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions
18
Depending on the size of your machine, you may need to do this in 2 batches
19
Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours