Strawberry Ice Cream
"A nice summer treat! Cooking time includes freezing time."
- Ready In:
- 5hrs 15mins
- Ingredients:
- 9
- Yields:
-
7-8 cups
- Serves:
- 8
ingredients
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups whipping cream
- 1 vanilla bean, split lengthwise
- 9 egg yolks
- 1 cup sugar
- 2 tablespoons sugar
- 6 cups strawberries, hulled (about 2 pints)
- 1⁄4 cup light corn syrup
- additional fresh strawberry, for garnish (optional)
directions
- Combine milk and cream in heavy medium saucepan. Scrape seed from vanilla bean; add seeds to milk mixture. Bring to simmer. Remove from heat. Cover; let steep 1 hour.
- Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold.
- Puree strawberries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard.
- Process custard in ice cream maker according to manufacturer's directions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead).
- Scoop ice cream into bowls. Garnish with fresh whole berries and serve.
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RECIPE SUBMITTED BY
Kzim4
Mesa, AZ
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy.
I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
