Strawberry Season brings the sweetest tasting strawberries…
I love a strong sweet flavor from a ripe Strawberry! When using fresh strawberries, it’s hard to keep juice from making the strawberries runny. In this recipe you will see our technique to make sure when you take a bite of this homemade ice cream, you will definitely get a fresh sweet taste of the fresh strawberries.
Fresh Strawberry Ice Cream
1 quart fresh Strawberries, washed, stemmed and quartered
1 1/2 cups Sugar
4 cups Heavy Cream
1/2 Vanilla Bean, split in half and scraped
6 Egg yolks
In a food processor, combine the strawberries and 1/2 cup of the sugar. Process until smooth. Pour into a glass bowl and cover with plastic wrap. Refrigerate over night.
Heat cream, and 3/4 cup sugar and Vanilla bean in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat.
Meanwhile, whisk yolks and remaining 1/4 cup sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until an instant-read thermometer registers 180F degrees (mixture must not boil or eggs will curdle).
Remove from heat. Cool custard mixture to room temperature, then cover and refrigerate overnight.
Next day, remove both the strawberry mixture and custard. Mix together. Pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream. Pour into an airtight container and freeze until firm.