By Tracey
Strawberry Ice Cream
from Williams Sonoma Frozen Desserts
Ingredients:
- 2 cups hulled and coarsely chopped strawberries
- 1/2 cup plus 2 tablespoons sugar
- 1 cup whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
Directions:
Add 1 cup of the strawberries to the bowl of a food processor along with 2 tablespoons of sugar. Puree until smooth and set aside.
In a medium heatproof bowl, whisk the egg yolks together with 1/4 cup of the heavy cream, until pale yellow in color. In a medium saucepan combine the milk, 3/4 cup of the heavy cream, and the remaining 1/2 cup of the sugar. Set the pan over medium heat and cook, stirring frequently, until the sugar is dissolved and the mixture is warm – don’t let the mixture boil. Slowly add the milk mixture to the egg yolks, whisking constantly. When it’s all been added, transfer the mixture back to the saucepan and continue cooking over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon (it will register about 175 F on an instant read thermometer).
Remove the pan from the heat and stir in the pureed strawberries and vanilla extract. Pour the custard through a fine mesh sieve into a heatproof bowl. Let the custard cool slightly then cover and refrigerate until well chilled, at least 3 hours. Churn the custard in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the remaining 1 cup of coarsely chopped strawberries and churn just until incorporated. Transfer to an airtight container and freeze until firm, at least 3 hours.
Makes about 1 quart.
