STRAWBERRY ICE CREAM
Summer 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
In 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.
Then, 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.
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.