Strawberry ice cream
Source of Recipe
Nancy McC
1-1/2 cups heavy cream
1-1/2 cups whole milk
1-1/2 cups strawberries, washed and hulled
2 egg yolks
1/2 cup sugar (or maple syrup)
2 tablespoons vanilla extract
Finely chop strawberries in a food processor; reserve.(This will yield 1
cup chopped strawberries)
Combine cream and milk in a medium saucepan over medium heat and cook
until mixture almost boils, about 5-8 minutes. Reduce heat to low.
Meanwhile beat yolks, syrup and vanilla extract in a small bowl until
light yellow and smooth, about 1-2 minutes. Add 4 tablespoons hot
cream/milk mixture and stir until combined. Gradually add egg yolk
mixture to warm cream mxture, stirring continuously to prevent the eggs
from curdling. Cook over low heat until slightly thickened and mixture
coats the back of a spoon, about 3-4 minutes. Cool completely. When
cool, add reserved strawberries and stir until well combined. Pour into
freezer bowl, turn machine ON and let mix until mixture thickens, about
20-25 minutes. If desired, transfer ice cream into an airtight
container and place in freezer until firm, about 2 hours.
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