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Strawberry Ice Cream

Source of Recipe


From "The Ultimate Ice Cream Book"






List of Ingredients



• 3 heaping cups strawberries
  
• 1/4 tsp salt
  
• 1/3 cup sugar
  
• 2 large eggs
  
• 1-1/2 cups half-and-half
  
• 1/2 cup heavy cream
  
• 1 tsp vanilla extract
  






Instructions



1. Purée the strawberries with the salt in a food processor or food mill. There should be about 2 cups of purée. Set aside. In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
   
   
2. Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil, or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry purée, cream and vanilla. Cover and refrigerate until cold, or overnight.
   
   
3. Stir the chilled custard, then freeze in 1 to 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freeze-safe container and freeze at least 2 hours.
   
   Makes about 5 cups.