This strawberry ice cream recipe uses egg yolks, cream, sugar, and fresh strawberries to make a fabulous frozen dessert.
Ingredients
- 1 quart fresh strawberries , hulled
- 1.5 cups heavy cream
- 0.75 cups white sugar
- 3 large egg yolks
- 3 tablespoons light corn syrup
Instructions
-
1
Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.
-
2
Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.
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3
Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.
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4
Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm.
Nutrition Facts
Per serving
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