Fresh Strawberry Ice Cream
4 cups strawberries, hulled and sliced
1 cup sugar, divided
1 TB lemon juice
2 cups heavy cream
1 cup whole milk
pinch of salt
1 whole vanilla bean
6 egg yolks
3/4 tsp. pure vanilla extract
Add strawberries, 1/4 cup sugar and lemon juice to food processor. Pulse a few times until berries are mashed and only a few chunks of strawberries remain. Refrigerate 1 hour.
Meanwhile, warm 1 cup heavy cream, milk, salt and remaining 3/4 cup sugar. Stir constantly until sugar is dissolved. Add vanilla bean, cover and remove from heat. Set aside for 30 minutes.
Pour remaining heavy cream in large bowl, place a mesh strainer on top of bowl. In separate bowl, whisk eggs until creamy. Add a small amount of the warm cream mixture to eggs to temper, whisking constantly. Add warm eggs to saucepan.
Stir mixture on medium heat until mixture reaches 170 degrees F on thermometer. Pour custard through strainer and into the bowl of cream. Stir in vanilla extract. Add strawberry mixture from refrigerator. Stir until well combined. Set mixture in ice bath until it reaches room temperature.
Chill for at least 8 hours. Once chilled, remove vanilla bean and add to ice cream maker following your manufacturer instructions.
Tip: I think this ice cream works best if churned a few hours before you are going to serve it and transferred to the freezer to set up completely.
Recipe Source: The Brown-eyed Baker