INGREDIENTS:
2 cups heavy cream
2/3 cup sugar
1/4 tsp kosher salt
1/2 tsp vanilla extract, vanilla powder is also nice and rich!
6 large egg yolks, room temperature and whisked vigorously
1 lb fresh strawberries
3 TBS sugar, turbinado is nice
1/2 tsp lemon juice, freshly squeezed
1/8 tsp kosher salt
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PREPARATION:
In a medium pot on medium-low heat, simmer heavy cream with sugar and kosher salt until the mixture is smooth and dissolved.
Temper the yolks by adding 1/3 of the hot cream mixture to the bowl of whisked eggs in gradual droplets so as not to scramble the eggs, constantly stirring.
Over medium-low heat, return the cream mixture to the heat and slowly add the tempered eggs to the pot, whisking constantly.
Gently cook to 170*, stirring constantly.
Remove from heat and pour through a fine mesh strainer to collect any bits of egg that did not incorporate into a heat- safe sealable container.
In a food processor, puree fresh strawberries with sugar, lemon juice and a pinch of salt. Taste and adjust seasoning with lemon juice and sugar.
Fold into custard mixture and refrigerate 4 hours or overnight.
When the custard mixture is completely chilled, it is ready for your ice cream maker. Prepare according to your machine's specifications.