Strawberry Ice Cream

by Olga Drozd

Prep time: 1:30

Servings: 1 quart

INGREDIENTS

1 1/2 cups milk
2 2/3 cups heavy cream
1/2 vanilla bean, split
8 egg yolks
1 1/4 cups granulated sugar
1 pint ripe strawberries

INSTRUCTIONS

Combine milk and heavy cream in a large, heavy saucepan. Add vanilla bean and bring almost to a boil. Reduce heat and simmer for 5 minutes.

Whisk the egg yolks together with 1 cup of the sugar until smooth and all sugar is dissolved. Remove milk mixture from heat, remove vanilla bean, and whisk 1 cup of the hot milk thoroughly into the eggs. Stir well, then whisk the egg mixture back into the milk.

Return saucepan to the stove and cook over LOW heat, whisking constantly, just until the custard thickens; do not let it boil. Strain the custard, cool, and chill well.

Meanwhile, rinse, drain and stem the strawberries. Crush them and stir in the remaining sugar. Let stand for 30 minutes.

Combine strawberries with chilled custard. Transfer to ice cream maker and freeze according to manufacturer's instructions.

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Tagged: desserts, icecream, strawberryicecream add tags

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