Homemade Strawberry Ice Cream
Classic Strawberry Custard Ice Cream. Rich, creamy and real strawberries mixed throughout. This tastes like a traditional strawberry ice cream, nothing fake here.
Ingredients
3 cups half and half
2 cups sugar
1 teaspoon Pure Vanilla Extract
9 whole Large Egg Yolks
3 cups Heavy Cream
1 pound Strawberries, stems off
2 Tablespoons Sugar
Instructions
- In a medium saucepan on medium-low heat, stir together the half and half, 2 cups of sugar and vanilla. Heat until hot, but not simmering or boiling.
- In a separate large bowl, beat the egg yolks with a whisk until they start to get lighter in color. About 2 minutes. (your wrist will hurt)
- Using a ladle, ladle up a scoop of the half and half mixture and then slowly drizzle into the bowl of egg yolks. Constantly whisk at the same time you are pouring. Add one more ladle of the hot mixture to the eggs and continue whisking again. By adding the hot mixture to the eggs slowly, this tempers the egg mixture and doesn’t scramble the eggs.
- Now pour the tempered mixture back into the rest of the half and half mixture and stir together slowly with a spoon for about 2 minutes or until the mixture is thick enough to coat the spoon.
- Add the heavy cream and gently stir to combine. Cover and refrigerate this mixture for at least 2 hours.
- While the mixture is chilling, combine the strawberries and 2 Tablespoons of sugar in a blender. Puree until smooth. Pour the strawberries into the chilled custard mixture and stir together. Feel free to leave it chunky rather than smooth if you want larger pieces of strawberry in your ice cream.
- Now pour this mixture into an ice cream maker and freeze according to your ice cream maker’s instructions. This recipe makes a good amount of ice cream, so you can always half the recipe to make less.
- Once done, transfer into a freezer safe container and freeze until firm. Lots of freezing.