This has to be the best strawberry ice cream I've ever tasted. It tastes very similar to the ice cream my mom made when I was growing up. It reminds me of fun summers with my family. My mom would make the ice cream base, and my brother and I would layer the ice and rock salt into the loud churning ice cream maker on the back patio. We would either add in fresh strawberries or peaches, but sometimes, we would just keep it vanilla. Our little family trick is to use pure vanilla extract from Mexico. It makes all the difference!
8 large egg yolks
1 cup sugar
1/4 tsp kosher salt
2 cups 2% milk
2 cups heavy cream
1 T pure vanilla extract
1 lb strawberries, diced small
1/4 cup sugar
In a medium sauce pan off the heat, whisk together egg yolks with 1 cup sugar, and salt until blended. Slowly whisk in the milk. Turn the heat on medium and cook, stirring frequently with a wooden spoon until thickened, about 12 minutes. The mixture should coat the back of wooden spoon when ready. Don't let mixture boil as it will curdle. If it begins to boil, turn heat down to low and stir constantly.
Prepare an ice bath using a large bowl. Place a smaller glass bowl in ice bath and pour thickened mixture through fine sieve into bowl. Stir mixture until chilled. Stir in heavy cream and vanilla extract.
Pour mixture into ice cream machine and freeze according to manufacturer's instructions. Meanwhile, place chopped strawberries and 1/4 cup sugar in bowl and mash using potato masher. Let sit for 10 minutes, then add to churning ice cream.
When ice cream is soft serve consistency, remove to an airtight container and freeze until firm, about 2 hours. Enjoy!
Recipe from Martha Stewart