Homemade Strawberry Ice Cream Recipe

INGREDIENTS:

2 cups heavy cream

2/3 cup sugar

1/4 tsp kosher salt

1/2 tsp vanilla extract, vanilla powder is also nice and rich!

6 large egg yolks, room temperature and whisked vigorously

1 lb fresh strawberries

3 TBS sugar, turbinado is nice

1/2 tsp lemon juice, freshly squeezed

1/8 tsp kosher salt

PREPARATION:

In a medium pot on medium-low heat, simmer heavy cream with sugar and kosher salt until the mixture is smooth and dissolved.

Temper the yolks by adding 1/3 of the hot cream mixture to the bowl of whisked eggs in gradual droplets so as not to scramble the eggs, constantly stirring. 

Over medium-low heat, return the cream mixture to the heat and slowly add the tempered eggs to the pot, whisking constantly.

Gently cook to 170*, stirring constantly. 

Remove from heat and pour through a fine mesh strainer to collect any bits of egg that did not incorporate into a heat- safe sealable container.  

In a food processor, puree fresh strawberries with sugar, lemon juice and a pinch of salt. Taste and adjust seasoning with lemon juice and sugar.

Fold into custard mixture and refrigerate 4 hours or overnight. 

When the custard mixture is completely chilled, it is ready for your ice cream maker. Prepare according to your machine's specifications.