As I had promised in my blog post last week and as per the video, here is my recipe for Strawberry Ice Cream.
Strawberry Ice Cream
Makes Approximately 2L
2C of strawberries; hulled and washed
2C whole milk
2C 35% cream
1 vanilla bean; scraped (optional)
6 egg yolks
In a pot, add the strawberries and about 1 tbsp of the sugar. Bring to a boil and turn off.
In another pot, add the milk, 1/2C of the sugar and the vanilla bean. Bring to a simmer but not a boil. While this is happening, separate your eggs and whisk yolks with the sugar. Once the milk and cream has come to s simmer, slowly add a ladleful at a time to the egg mixture; constantly whisking so that they eggs do not cook. Add a few more until the egg mixture is tempered then pour back into the pot with the remaining milk and cream.
Slowly cook over medium heat until the mixture thickens and can coat the back of a spoon. Pour through a sieve to remove vanilla beans and any solid and mix with the cooked strawberry mixture.
Cool completely, preferably overnight in the fridge. To make the ice cream the next day, follow the manufacturers instructions on your ice cream machine.