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½ and ¼ cup sugar
1 cup whole milk ¼ tsp salt 4 tbsp lemon juice (You can use vodka if you want a softer ice cream.) 7 egg yolks 2 cups heavy cream (not 1/ & 1/2) 1 tsp vanilla 2 ½ cups fresh sliced strawberries |
- Stir together 1 cup milk and ½ cup of sugar over medium heat. Stir and watch carefully. Do NOT boil; just bring to a simmer. Remove from heat.
- Whisk together the egg yolks and salt in a bowl.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking. The trick is to get the egg yolk mixture very thick without scrambling the eggs.
- Next slowly pour all the egg yolk mixture into the remainder of the milk and sugar in the pan, stirring as you pour.
- Stir CONSTANTLY until thickened over medium to low heat. Do NOT boil. When it is thick enough to coat the back of a spoon or even thicker (!), remove from heat. Strain with a wire mesh strainer into a bowl, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
- About 2 hours before you are ready to make your ice cream: Remove strawberry hulls and slice strawberries. Place in a bowl with ¼ cup of the sugar and either the lemon juice or vodka. Stir well; place in refrigerator for at least 2 hours.
- Remove chilled milk/egg mixture and strawberries from the refrigerator.
- Strain the strawberries and reserve liquid. (You can make daiquiris from it or pour into sparkling water!)
- Into a large bowl, pour the milk/egg yolk mixture, 2 cups cream, ½ of the strained strawberries, salt, and vanilla. Stir gently.
- Pour into your ice cream maker and churn. During the last 10 minutes of churning, pour in the remainder of the strawberry mixture and continue for the correct amount of time.
- Refrigerate for at least 2 to 3 hours after churning.
