This recipe is from Pioneer Woman. I made a few changes to the recipe. The recipe below yields 2 quart of ice cream.
- Whole milk – 2 cups
- Heavy cream – 2 cups
- Egg – 2
- Egg yolk – 3
- Sugar – 1 cup plus 2 tbsps separated
- Vanilla extract – 3/4 tsp
- Strawberry – 1 lb, hulled
- Combine milk and cream together in a sauce pan.
- Bring it to a boil on medium heat. Stir the milk once in a while.
- Switch to low heat and let it simmer for 30 minutes.
- Beat eggs, egg yolks and 1 cup of sugar together in the bowl of an electric mixer until the egg mixture turns thick and pale yellow in color.(Electric mixer works better than a whisk)
- Let the mixer run on very low speed. Pour 1 cup of hot milk mixture slowly into the egg mixture. Mix until well combined.
- Pour the egg mixture slowly back into the milk mixture and whisking at the same time. It prevents the egg from curdling. The custard will become frothy.
- Let the custard cook until it becomes thick and coats the back of a spoon. Keep stirring continuously.
- Turn off the heat. Transfer the custard to a big bowl. Stir in the vanilla extract.
- Puree the hulled strawberries together with 2 tbsps of sugar.
- Whisk in the strawberry puree until well combined.(I did not use a whisk in the picture. But a whisk will work really well instead of a spatula)
- Cover the custard with a cling wrap. The wrap should touch the top of the custard to prevent a skin from forming as the custard cools.
- Refrigerate the custard mixture until it is very cold. For best result, let the custard cool overnight.
- Follow the instructions on your ice cream maker and churn the mixture.
- I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
- I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
- I turn on the machine and pour the strawberry custard slowly into the bowl.
- The ice cream will be ready within 25 minutes of churning.
- Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.