Strawberry Ice Cream

This is the perfect recipe for the creamiest strawberry ice cream ever!

Ingredients:

• 1 cup whole milk

• 1 cup heavy cream

• 5 egg yolks

• 3/4 cup sugar

• 1/8 tsp. salt

• 1 tsp. vanilla extract

• 1 lb. fresh strawberries (if you've seen my YouTube video on this recipe, you'll know that I didn't have this many strawberries!)

1. In a medium sauce pan, bring the milk and cream to a simmer.

2. While the milk and cream are warming up, beat the egg yolks and sugar in a large bowl with a hand held electric mixer. Do this for 2-3 minutes until the mixture becomes thick and pale in color.

3. When the milk/cream comes to a simmer (don't let it come to a boil!), take about 1/4 cup of the hot mixture and add it to the egg yolk/sugar mixture. Mix it again for several seconds. This will temper the egg yolks.

4. Add the egg yolk mixture to the milk and cream. Cook on low for 5-7 minutes or until it thickens.

5. Pour the custard over a sieve into a large bowl. Add in the vanilla.

6. Cover the custard with some plastic wrap. Make sure the plastic wrap actually touches the top of the custard so that it doesn't form a skin.

7. Let the custard cool in the fridge for a minimum of 4 hours. I often let mine cool overnight.

8. Puree the strawberries in a blender or food processor. You can strain the strawberries if you don't like the seeds. Add the puree to the cold custard and mix well.

9. Pour the custard into your ice cream machine. Make sure that the insert of your ice cream machine is completely frozen. My particular ice cream machine takes about 25 minutes for the ice cream to get fully frozen. (read the instructions on yours, because they are all different!)

10. I always take several strawberries and dice them up to mix in after the ice cream is done.