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Fresh Strawberry Ice Cream

Recipe Link: source:"Totally Strawberries Cookbook."

List of Ingredients






2 1/2 cups half and half
4 egg yolks
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon vanilla
1 pint strawberries, hulled and quartered



Recipe



Pour the half and half into a heavy saucepan and bring to a boil. Remove
from heat.

In a bowl, beat the egg yolks and 1/2 cup sugar until pale and smooth. Stir
one-quarter of the hot half and half into the egg mixture. Then pour the
yolk mixture into the warm pan. Cook over low heat, stirring constantly,
until thick enough to coat a spoon, about 3 minutes. Stir in vanilla. Cool
to room temperature, cover with plastic and refrigerate at least 4 hours.

An hour before making the ice cream, in a bowl, combine the berries with 2
tablespoons of sugar and let sit 1 hour. Then mash the berries with a fork
until they are bite-size. Stir into the chilled custard mixture and pour
into the ice cream maker. Follow the manufacturer's directions. Transfer to
a container and let ripen in freezer 2 hours before serving. Makes 6
servings.