Strawberry Season is here, and that means fresh, homemade Strawberry Ice Cream!
- 3 large egg yolks
- 1 cup white sugar
- 2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 2 cups whole milk
- 2 cups heavy cream
- 3 cups fresh strawberries, hulled and sliced
- Whisk together the egg yolks, 3/4 cup sugar, vanilla and salt, then add the milk and whisk to combine. Pour into a medium saucepan, and cook, stirring continuously, over medium heat until the custard mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
- Slowly stir in the cream, then remove from the heat and strain into a bowl through a fine-mesh sieve. Cover the bowl with plastic wrap, gently pressing the plastic on to the surface of the custard. This will prevent a “skin” from forming. Refrigerate for at least an hour, until thoroughly chilled. Be sure that the custard mix is completely cold all the way through before it goes into the ice cream maker.
- Meanwhile, in a large mixing bowl, mash together the sliced strawberries and the remaining 1/4 cup sugar, and let sit refrigerated for at least 30 minutes.
- Churn the ice cream according to the manufacturer’s instructions, for approximately 20-30 minutes, slowly adding the chilled strawberry mixture as it churns. The ice cream will become the consistency of soft-serve. Spoon the ice cream into a freezer-safe container, such as a 5-by-9-inch loaf pan, and let chill in the freezer for at least an hour to firm up. Depending on your freezer settings this may take two or three hours. Serve with more fresh strawberries!