Ingredients
- 1 quart fresh strawberries, washed, stemmed and quartered
- 1 1/2 cups granulated sugar
- 4 cups half-and-half
- 1 cup granulated sugar
- 1/2 vanilla bean, split in half and scraped
- 6 egg yolks
Directions
In a food processor or blender, combine the strawberries and 1/2 cup of the sugar. Process until smooth. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the strawberries. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.
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By SharaKBH
on September 11, 2011
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Love this recipe! Have made it two times now! I rate the ice cream a 5*, and the recipe instructions a 2-3*, thus a rating of 4* overall. The ice cream is amazing!! Enough said . . . but the recipe has inconsistencies, and here are my revisions.
- Takes at least an hour to prepare, plus a few hours of cooling time in the fridge (or overnight, in addition to the 20-30 minutes in the ice cream maker.
- This recipe makes 2 batches. Either cut in half, or make 2nd batch next day (in order for ice cream maker "bowl" to refreeze. I tried making 2nd batch w/ slightly unfrozen "bowl" after the 1st half was made. It was ok, but only about 80% frozen. I threw in freezer as is, and it turned out ok, but not quite as creamy as 1st half.
- Sugar: used 1/2 cup with strawberries, and 1 cup with 1/2-1/2 mixture.
- Vanilla: used 1/2 tsp of Pure Vanilla Extract - added to the final mixture when adding in the pureed strawberries.
- Eggs: used 4 yolks, not 6.
By cba6777
Wellington, FL
on August 11, 2011
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Thanks to cpluckon2_12960324 for providing the clarifications to the original recipe! I had made ice cream many times before, & using her directions made more sense. I did vary it slightly - I beat the egg yolks with the 1/2 cup sugar, rather than the strawberries. I also added a handful of chopped strawberries to my ice cream attachment for the last few minutes of churning. The problem I had was the sheer volume of it. I should have paid attention and halved the recipe. There was so much ice cream in the mixer that it overflowed it, so it did not freeze as well as it should, and was still a bit soupy when I poured it into my containers for the freezer. Hopefully it will freeze well, as it is DELICIOUS! Next time I may try the recipe as just a vanilla bean ice cream recipe, as the batter prior to adding the strawberries was fantastic; also, it was time consuming to get rid of the leaves and hull the strawberries -maybe it won't be so bad if it was half the recipe.
By jennpribil
gresham, OR
on July 04, 2011
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Just made this for our 4th of July barbeque. Very easy to make with great flavor. Since its with half and half instead of heavy cream it was a little lighter tasting and so so good.
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