National Strawberry Ice Cream Day

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Title: Strawberry Ice Cream
Categories: I scream, Dairy, Fruits, Citrus
Yield: 7 servings

1 1/2 c Whole milk
2 Egg yolks
3/4 c + 1/3 cup sugar; divided
1 1/4 c Heavy cream
1 pt Strawberries; hulled, thin
- sliced
Juice of 1/2 lemon

In a medium pot over medium heat, add the milk and bring
to a simmer.

Meanwhile, in a large bowl, whisk together the egg yolks
and 3/4 cup sugar. Quickly whisk in 1/4 cup of the hot
milk, then quickly and vigorously whisk the egg
yolk-milk mixture back into the pot of remaining milk.
Cook, stirring and scraping the bottom and sides of the
pot constantly with a rubber spatula, until the mixture
is thick enough to coat the back of a spoon, about 15
minutes. Remove from the heat and immediately whisk in
the cream. In a fine-mesh strainer set over a
heat-resistant bowl, strain the custard, then cover
tightly with a lid or plastic wrap and refrigerate for
at least 6 hours or overnight.

In a medium bowl, add the strawberries, lemon juice, and
remaining ? cup sugar; toss to combine. Cover tightly
with a lid or plastic wrap and refrigerate for at least
2 hours or overnight.

When ready to freeze your ice cream, retrieve the
custard and strawberries from the refrigerator. Using a
fork or a potato masher, lightly mash the strawberries,
then stir them and their juices into the custard. Pour
into an ice cream maker and process according to the

manufacturer’s instructions, then transfer the ice cream
to an airtight container and freeze until set, at least
4 hours and up to 3 days.

Yield: serves 6-8

RECIPE FROM: https://www.saveur.com

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