Strawberry Ice Cream

Name: Strawberry Ice Cream
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 9 whole Large Egg Yolks; 710 milliliters Half-and-half; 710 milliliters Heavy Cream; 454 grams Strawberries, Hulled; 2 Tbsps Sugar; 1 whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)

Strawberry Ice Cream might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 261 calories, 4g of protein, and 25g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up egg yolks, strawberries, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 20 minutes.

Instructions

Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar, and add it to the mixture (or add the vanilla extract.)

Ingredients you will need

Vanilla Extract

Vanilla Bean

Caviar

Sugar

Equipment you will use

Sauce Pan

Heat the mixture until it's hot but not simmering or boiling.In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Ladle

Bowl

Frying Pan

Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.

Ingredients you will need

Half And Half

Egg Yolk

Equipment you will use

Wooden Spoon

Sauce Pan

Pour the thick liquid through a fine mesh strainer and into a clean bowl.

Equipment you will use

Sieve

Bowl

Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled. Meanwhile, combine the strawberries and 2 tablespoons of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.)

Ingredients you will need

Strawberries

Heavy Cream

Sugar

Equipment you will use

Blender

Bowl

Pour the pureed strawberries into the chilled custard mixture and stir.Now pour this mixture into your ice cream maker and freeze it according to its directions. (You may have to do it in two batches depending on its size.) After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm.

Ingredients you will need

Strawberries

Ice Cream