I recently posted this strawberry ice cream in my Foodbuzz 24x24 post for July. It is creamy, rich, and really really strawberry-ish...errr...tastes like strawberries. K.
Anyways, first, you lovingly make the vanilla custard base. Three eggs, some milk, a bit of heavy cream, scoops of sugar, a touch of vanilla. You get the point.
Puree your ripe strawberries and coarsely chop some more for texture...mmm. Texture is good.
I scooped the finished ice cream into little polka dotted dixie cups. Feel free to eat it from a big bowl with a serving spoon. :)
Strawberry Ice Cream
*Note: This recipe makes an insanely small amount of ice cream, about 2 1/2 cups or less...call it portion control.
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup sugar
1 tsp pure vanilla extract
3 egg yolks
1/2 pint fresh strawberries
In a medium saucepan over medium-high heat whisk together the milk, cream, sugar, and vanilla until scalding hot. Meanwhile, whisk the egg yolks in a heatproof bowl.
Slowly ladle a bit of the scalding milk mixture into the egg yolks and whisk whisk whisk. Pour back into the pot with the rest of the milk and bring to a boil. Stir constantly and boil until slightly thickened, about 5 minutes.
At this point, if there are any lumps, strain the mixture to remove them. If not, add the mixture to a glass bowl, cover, and let it sit in the fridge overnight or until cool.
Coarsely puree strawberries in a good processor. Fold into the ice cream base and chill according to your ice cream maker's directions. Enjoy.
Adapted from Nigella Lawson Forever Summer