|The finished product. Yummy. What you'll need: one quart of hulled strawberries mashed, juice of 1/2 lemon, 1.5 cups of heavy cream, 3/4 cups white sugar, 3 egg yolks.|
|Mash the strawberries. I started with a potato masher and transferred the berries to my mixer because I wanted to set it and forget it. Add the lemon juice to the berries while you are mixing the berries smaller.|
|Heat 1.25 cups of the heavy cream over low heat mixing constantly until it just begins to bubble. You don't want this to boil, so watch it closely.|
|I use these antique-ish revereware copper bottom pots. They are awesome. This one is so loved, it's missing the handle!|
|This is what mine looked like when it was all stirred! I prefer a bit of chunks in my strawberry ice cream, so you can see that there are pieces in there.|
|This is what the ice cream looked like after 15 minutes in the mixer.|
|And this is after approximately 30 minutes! Perfectly delicious soft serve.|
1.5 cups heavy cream
3 egg yolks
3/4 cup granulated sugar
juice of 1/2 lemon
quart of very ripe strawberries, hulled
Puree or otherwise make your strawberries smaller. Add the lemon juice to the strawberry puree. In a pot over low heat, heat 1.25 cups of heavy cream until bubbles form along the edge, stirring constantly. In another bowl, mix egg yolks, sugar, and remaining 1/4 cup heavy cream until combined. (You need that second amount of heavy cream to have enough liquid to dissolve the sugar). Add the heated heavy cream to the egg mixture and whisk to combine. Strain the cream/egg mixture into the smooshed berries and stir to combine. Cool the mixture in the refrigerator overnight, or at least a few hours. Dump the ice cream-to-be in your ice cream maker as instructed by the manufacturer. Enjoy!
July is National Ice Cream Month. Make ice cream! Have a fantastic weekend everyone.