Strawberry Ice Cream

Strawberry Ice Cream: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

3 cups (435 g) stemmed and halved or quartered fresh, ripe strawberries

2/3 cup (130 g) sugar

2 tablespoons (28 ml) fresh-squeezed lemon juice
6 egg yolks

1 cup (235 ml) heavy cream (choose half-and-half to reduce calories)

1/2 cup (120 ml) cow’s milk (choose low-fat to reduce calories)

1 teaspoon vanilla extract

Cooking Instructions:

Heat the berries, sugar, and lemon juice in a large saucepan over medium-low heat. Bring the mixture to a boil and continue to cook for about 20 minutes, stirring often (reduce the heat to low if it gets too sputtery). Using an immersion wand, purée the mixture until mostly smooth (you can also do this with caution in a blender or food processor). Cool the purée in the refrigerator.

In a mixer, beat the egg yolks together until smooth and creamy, and set aside.

Whisk the cream and milk together in a large, heavy-bottomed saucepan and heat over medium heat until it is just about to boil—you will see steam rising and tiny bubbles just beginning to form around the edges—but do not let it actually boil. Remove from the heat and stir in the vanilla.

Temper the yolks by slowly adding about 1/4 cup (60 ml) of the steaming cream mixture to the yolks while beating them in the mixer. Whisking constantly to incorporate them (versus cooking the yolks in the hot cream), pour the tempered yolks slowly into the cream pan.

Place the pan over low heat and cook, stirring constantly, until the mixture thickens (it should reach about 175°F, or 80°C).

Fill your sink with a low ice bath and place the saucepan into the bath. Stir it a few times until it is cool. In a glass storage container, combine the cooled cream mixture and the cooled strawberry mixture, mixing well. Cover and chill overnight in the refrigerator.

The next day, stir to recombine, and prepare the mixture in the ice cream maker of your choice, according to its directions.