Strawberry Ice Cream

This luscious berry ice cream is one of the best of its kind. It is sublime alone or paired with Classic Vanilla Bean Ice Cream (card #1) or Dulce de Leche Ice Cream (card #7). Top it with hot fudge sauce for a decadent treat.

• 1 cup heavy (whipping) cream
• ½ cup half-and-half or milk
• 3 large egg yolks
• ¾ cup sugar, divided
• 2½ cups (about 1¼ pounds) fresh strawberries, hulled
• 1 tablespoon freshly squeezed lemon juice

• Prepare a large bowl or pan of ice water, to be used as an ice bath.
  
  
• In the top of a double boiler, heat the cream and half-and-half over simmering water until steaming. Whisk the egg yolks in a bowl until blended, then whisk in ½ cup of the sugar. Whisk in some of the hot cream, and then pour the yolk mixture back into the top of the double boiler. Stir and cook over the simmering water until the mixture forms a custard and coats the back of the spoon, about 10 minutes. Immediately place the custard-filled pan in the prepared ice bath and stir the custard occasionally until it cools to room temperature.
  
  
• Meanwhile, mash the strawberries with a potato masher, sprinkle with the remaining ¼ cup sugar and lemon juice, and let stand until the sugar dissolves. Stir into the custard and transfer to a container. Cover and refrigerate until thoroughly chilled.
  
  
• Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.

Serving Size : MAKES ABOUT 1 QUART