STRAWBERRY ICE CREAM

 

  • Cooking Time:
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Ingredients

  • 1 quart fresh strawberries, hulled
  • 1 1/2 cups heavy cream, divided
  • 3/4 cup white sugar
  • 3 egg yolks
  • 3 tablespoons light corn syrup

Directions

  • Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
  • Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan.
  • In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly.
  • Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil.
  • Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
  • Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Notes

Categories: Dessert  Frozen 

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