IMG_6422Summer makes me feel like strawberry ice cream. So, when I saw these beauties at Atwater Village Farm the other day, I knew I had to make a batch.  Smooth, creamy, and perfectly delicious. Tastes just like summer.


3 organic egg yolks
3/4 cup organic half-and-half
1/2 cup + 1/4 cup organic cane sugar
3/4 cup organic heavy cream
1 1/2 pints organic strawberries, washed, hulled
vanilla extract (alcohol free)
pinch of sea salt

IMG_6386In a small bowl, whisk the egg yolks briefly just to break them up. Set aside.

IMG_6387In a heavy bottomed pot, pour the half-and-half and 1/2 cup sugar. Turn heat to medium and stir occasionally to dissolve the sugar. When the mixture is hot, scoop a little bit out with a ladle and whisk it into the bowl with the egg yolks.

IMG_6392Then, whisk the warmed yolks into the mixture and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil. Remove from the heat and strain into a heat proof bowl.

IMG_6388Slowly, add 3/4 cup heavy cream. Stir to combine, cover with plastic wrap, and chill.

IMG_6391Place strawberries in a large bowl and mash them with a potato masher or put them through a food mill. Then, sprinkle with 1/4 cup sugar and let macerate in their own juices.

IMG_6394Once the cream mixture has cooled, add the strawberries, a couple drops of vanilla, and a pinch of salt.

Stir, cover with plastic wrap and put back in the refrigerator until chilled.

Freeze mixture in an ice cream machine according to manufacturer’s instructions.


Adapted from Alice Waters, The Art of Simple Food.