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Strawberry Ice Cream II

Source of Recipe


From "Frank Stitt's Southern Table"



List of Ingredients



• 1-1/2 cups chopped ripe strawberries
  
• 1/2 cup plus 1 Tbsp sugar
  
• 2 cups half-and-half
  
• 1/2 vanilla bean, split
  
• 6 large egg yolks
  
• 1 cup cold heavy cream
  






Instructions



1. Place the strawberries in a bowl and toss with the 1 tablespoon sugar. Set aside to macerate for 30 minutes.
   
   
2. In a large nonreactive saucepan, combine the half-and-half, the 1/2 cup sugar, and the vanilla bean and bring to a boil. Immediately remove from the heat, cover, and let steep for 10 minutes.
   
   
3. Meanwhile, whisk the egg yolks in a medium bowl until thick, about 3 minutes.
   
   
4. Temper the egg yolks by gradually adding about 1/2 cup of the warm half-and-half, whisking constantly. Transfer the yolk mixture back to the saucepan and cook over medium heat, stirring constantly, until the custard begins to thicken. It should register 176°F on an instant-read thermometer or coat the back of a spoon. Immediately strain the custard into the bowl of strawberries and add the cold cream. Cover and refrigerate until thoroughly chilled.
   
   
5. Freeze the ice cream machine according to the manufacturer's instructions. Transfer to a freezer container and freeze for an hour or two to firm before serving.
   
   Makes 1 quart.