Recipe: How To Make Fresh Strawberry Ice Cream
Aug 17, 2012 07:47 PM EDT
1 quart strawberries, hulled and sliced
1 cup granulated sugar, divided
1 tbsp lemon juice
2 cups heavy cream, divided
1 cup whole milk
Pinch of salt
1 whole vanilla bean
6 egg yolks
3/4 tsp vanilla extract
1. In a food processor, place the strawberries, 1/4 cup of the granulated sugar, and the lemon juice and pulse 2 to 3 times, gently mixing after each pulse. Transfer the strawberry mixture to a container and refrigerate for 1 hour.
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2. Warm 1 cup of the cream, the milk, the remaining 3/4 cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. When the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.
3. Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat, scraping the bottom with a spatula as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours.
5. Once the mixture is sufficiently chilled, remove the vanilla bean and churn the ice cream according to your ice cream maker’s instructions.
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