For a recent party, I made this strawberry ice cream. With a smooth texture, rich strawberry flavor, and pretty pink color, it's absolutely perfect. But be careful when adding the berries to not overfill the ice cream maker. Want the recipe? It's actually really easy! Read more.
8 large egg yolks
1 cup plus 1/4 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
4 cups sliced strawberries
2 cups heavy cream
- In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
- Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled.
- Churn in an ice cream maker according to manufacturer's instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Makes 1 1/2 quarts.
- Ice cream, Desserts
- North American