Strawberry Ice Cream
NOTE: Really
ripe fruit that is red right through to the center is essential in
this recipe. The fruit is sprinkled with sugar and allowed to
soften in the refrigerator. The chunky fruit puree is added to the
ice cream just before the churning is
completed.
1 cup plus 2 tablespoons whole milk
1 cup plus 2 tablespoons heavy cream
3/4 cup sugar
3 large egg yolks
11/2 cups strawberries (about 6 ounces), hulled and sliced
1 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, adding 5 tablespoons sugar to milk-cream mixture in step 1 and 1/4 cup sugar to egg yolks in step 2. While custard is chilling, sprinkle sliced berries with remaining 3 tablespoons sugar and vanilla extract. Crush fruit lightly with potato masher (see figure 23) and refrigerate at least 1 hour to macerate. Add fruit mixture to ice cream about 1 minute before churning is completed.