Categories: Dessert, Ice Cream, Strawberries
Ingredients
- 3 cups strawberries
- 1/4 teaspoon salt
- 1⁄3 cup sugar
- 2 large eggs
- 1 1/2 cups half-and-half
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Directions
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Add strawberries and salt to the container of a food processor or blender; Puree mixture—there should be about 2 cups of puree; set aside.
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In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow in color; set aside.
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Add the half-and-half to a medium-sized saucepan; bring to a simmer (do not bring to a boil).
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Slowly beat the hot half-and-half mixture into the eggs and sugar (I use a stand mixer and slowly pour in the hot half/half while the mixer is running on low speed).
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Pour the entire mixture back into the saucepan and place on stove burner set on low heat.
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Stir mixture constantly, using a whisk or wooden spoon, until the custard thickens slightly (again, don’t let mixture boil).
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Remove pan from heat and pour hot custard through a strainer into a large clean bowl.
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Allow mixture to cool slightly.
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Add in the strawberry puree, cream, and vanilla; stir to combine.
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Cover and refrigerate until cold or overnight.
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Stir the chilled custard.
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Freeze in 1 or 2 batches in an ice cream maker/freezer following the manufacturer’s directions.
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May eat ice cream as soon as it is done or transfer to a freezer container and freeze 2 hours for a firmer ice cream.