Wednesday, July 9, 2008

Strawberry Ice Cream



Warning: This is an extremely rich ice cream!

With the temperature at 108 degrees in Sacramento and a thick fog of smoke over the valley, what else would you think of but ice cream? I actually made this a while ago and am still enjoying it. But this version will clog your arteries!

1 c half and half
1 c sugar
6 egg yolks
3 c heavy cream
1 c pureed strawberries
1 t vanilla or seeds from half a vanilla bean

Mix together half and half and sugar in a saucepan and eat over high heat to just under a boil. Remove from the heat. Add vanilla. In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot half-and-half mixture, stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes. Remove from heat and mix in heavy cream and pureed strawberries. Chill thoroughly.
Pour into prepared ice cream maker and process according to manufacturer's instructions.
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