Ingredients:
1 cup whole milk
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
6 large egg yolks
2 cups heavy cream
1 vanilla bean, split and seeds scraped
Instructions:
1. Cook the Strawberries:
In a saucepan, combine the sliced strawberries, granulated sugar, and vanilla bean seeds. Cook over medium heat until the strawberries soften and the sugar dissolves. Remove from heat and allow to cool.
2. Heat the Cream:
In a separate saucepan, heat the heavy cream and whole milk over medium heat until it simmers. Remove from heat once simmering.
3. Prepare the Egg Yolks:
In a bowl, whisk together the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
4. Thicken the Custard:
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
5. Cool the Custard:
Strain the custard into a bowl to remove any lumps. Let it cool to room temperature, then refrigerate until chilled.
6. Churn the Ice Cream:
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
7. Add Strawberry Mixture:
During the last few minutes of churning, gently fold in the cooled strawberry mixture.
8. Freeze:
Transfer the ice cream to an airtight container and freeze until firm.
Nutritional Information:
Approximate per serving (1/2 cup):
Calories: 250
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 50mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Sugars: 21g
Protein: 3g
Preparation time: 20 minutes | Cooking time: 20 minutes