STRAWBERRY ICE CREAM

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.

IMG_6389STRAWBERRY ICE CREAM

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.

IMG_6423Enjoy!

Adapted from Alice Waters, The Art of Simple Food.

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