Homemade Strawberry Ice Cream
Prep: 10 minutes Cook: 10 minutes
2 cups heavy cream
2 cups whole milk
2 cups pureed fresh strawberries
8 egg yolks
1/2 cup sugar
1. In a medium-sized heavy saucepan, bring cream, milk, and strawberry puree to a boil.
2. Meanwhile, in a large bowl, whip egg yolks with a whisk. Gradually whisk in sugar until thoroughly combined. Slowly whisk the hot cream mixture into the egg yolks and return to saucepan. Over low heat, stirring constantly with a wooden spoon, cook until mixture heavily coats the back of the spoon. Return to bowl and cool over ice cubes and cold water.
3. Strain into a clean bowl and freeze in an ice-cream maker according to the manufacturer's directions. Scrape into a large container and freeze, covered, until needed.
Yield: 1-1/2 quarts (6 cups)
Nutrition Facts (per serving) : 236 cal., 19 g total fat (10 g sat. fat), 199 mg chol., 13 g carb., 4 g pro.
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