Strawberry Ice Cream
- 2-3 cups strawberries, chopped small
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar, divided
- 1/4 cup light brown sugar
- 4 large egg yolks
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 1 teaspoon vanilla extract
- Combine the strawberries with the lemon juice and 1/4 cup of the white sugar in a bowl. Toss until the ingredients are well incorporated and allow to chill in the refrigerator for about an hour.
- In a large bowl, whisk egg yolks, then add remaining white sugar, brown sugar, and salt, and whisk together until lightened in color and smooth.
- Pour the half and half, the heavy cream, and the vanilla into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, then remove the pot from the heat.
- Pour about 1/4 cup at a time of the hot cream into the egg yolk mixture while whisking the entire time. Your goal is to slowly mix in the hot mixture to temper the eggs, but not to cook them. Continue to slowly add the hot cream while whisking until all of it has been thoroughly combined.
- Return the entire mixture to the saucepan and place over medium low heat. Continue to heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Do not let it get to the point where the eggs begin to cook. You should be able to touch the mixture with your finger without burning it.
- Pour the mixture into a bowl and allow to sit at room temperature for 30 minutes, then cover the bowl and refrigerate for at least four hours.
- Stir the chilled strawberry mixture into the custard.
- Pour into an ice cream maker and process according to the manufacturer’s directions.