Perfect Strawberry Ice Cream
Servings: 6 cups
Ingredients
- 1 pound frozen strawberries thawed
- 2 tbsp fresh lemon juice
- 4 egg yolks
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 2 cups heavy cream
- 1 cup whole milk
Instructions
- Purée the strawberries and pour them into a medium saucepan along with the lemon juice. Simmer the purée for about 30 minutes until fully reduced and jammy, for 25-30 minutes.While its reducing, stir together the yolks, sugar, salt and vanilla in a separate bowl. It will be thick at first, but will loosen up as the sugar dissolves. Once the strawberry purée is completely reduced and has practically no liquid left, stir in the cream and milk. Heat this strawberry cream until it is hot but not scalding.Stir in a small ladleful of the hot cream at a time into the yolk/sugar mixture to slowly cook the eggs without scrambling. Once you have about a third of the cream mixture stirred into the yolk mixture, pour the entire contents of the bowl into the saucepan with the remaining cream mixture and cook over medium to medium-high until it reaches 165 degrees.Pour the custard into a large bowl and cover with plastic. Lay the plastic directly on top of the custard to prevent a skin from forming. Place the custard in the fridge to chill for several hours. Before making the ice cream the custard needs to be as cold as the refrigerator or it won't set. Pour the chilled custard into an ice cream maker and churn for 15 minutes, or however long specified by your ice cream maker's instructions. Spoon the ice cream into a lidded container and place in the freezer to finish hardening up.