| Strawberry Ice Cream
Dessert Recipe | Strawberry Ice Cream Ingredients:- 2 cups (480 ml) half-and-half
- 5 large egg yolks
- 2/3 cup (130 grams) granulated white sugar
- 1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
- 2/3 cup strawberry puree (sauce)
Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat.
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Time: N/A
Serves: 4
| Strawberry Ice Cream Instructions:- In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point.
- Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
- In a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).
- Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.If any lumps do form, strain the mixture first before heating.
- Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.
- Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.
- Stir in the vanilla extract, if using. Stir in the strawberry puree.
- Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
- Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions.
- Once made, transfer the ice cream to a chilled container and store in the freezer.
| Strawberry Ice Cream Cooking Time:- Once made, transfer the ice cream to a chilled container and store in the freezer.
| Strawberry Ice Cream Serving Instructions:- Serve with your choice of Desserts.
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