One of my favorite things about summer is ice cream, especially homemade ice cream. Just one bite and I feel like a kid on summer vacation (or is that the ice cream dripping down my chin?). The weather here in Phoenix is warming up and I just couldn't wait any longer to make up a batch of one of my favorite summery ice cream flavors--fresh strawberry. I hope you and your family will enjoy this ice cream as much as I do!
Fresh Strawberry Ice Cream
3 c. half and half (I used 2 c. half and half and 1 c. 1% milk.)
6 egg yolks
1 c. sugar
pinch of salt
2 c. sliced strawberries
1 tsp. vanilla extract
1. In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.
2. In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated.
3. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.
4. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla.
5. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.
6. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
7. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.