This strawberry ice cream recipe uses egg yolks, cream, sugar, and fresh strawberries to make a fabulous frozen dessert.
Ingredients
- quart fresh strawberries, hulled: 1 piece
- ½ cups heavy cream: 1 piece (divided)
- white sugar: 0.75 cup
- egg yolks: 3 piece
- light corn syrup: 3 Tbsp
Metric Conversion
Stages of cooking
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Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside.
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Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled.
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Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
