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Strawberry Ice Cream  E-mail this product to a friend

Serving Size: 4 1/2 cups

INGREDIENTS
1 quart fresh strawberries, hulled
1 C heavy cream
1/2 C Half & Half
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup
1 tsp. vanilla paste

METHOD:
Place about 2/3 of the berries into the container of a blender or food processor, and puree until smooth. Add the additional berries and pulse to chop up these remaining berries just a little. Pour into a large bowl, and set aside.

Mix the heavy cream with your Half & Half. Heat 1 1/4 C of your cream mixture in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 C cream mixture, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Add vanilla. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.