Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

From the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker recipe booklet

Prep time: 1 hour | Cook time: 30 min | Total time: 1 hr 30 min (plus chilling time)

Yield: 10 1/2-cup servings

INGREDIENTS:

• 1 lb. + 1/2 cup fresh or frozen thawed strawberries, divided
• 1 1/4 cups whole milk
• 1 3/4 cups heavy cream
• 1 whole vanilla bean (about 6 inches in length)
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 teaspoons pure vanilla extract

DIRECTIONS:

1. Purée 1 lb. strawberries in a food processor or blender. Strain through a fine mesh sieve and discard seeds. You will have about 8-10 ounces of strawberry puree.
2. Combine the milk and cream in a medium saucepan with a heavy bottom. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low and simmer for 30 minutes, stirring occasionally.
3. Combine egg yolks and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in color (similar to mayonnaise), about 2 minutes.
4. Remove the vanilla bean pod from the milk/cream mixture and discard. Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.
5. Transfer to a bowl and stir in strawberry purée. Cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
6. Pour the chilled custard into the freezer bowl of your ice cream maker, turn the machine on and let mix until thickened, about 25-30 minutes. Five minutes before the ice cream is ready, add 1/2 cup sliced or quartered fresh strawberries.
7. Transfer the ice cream to an airtight container and freeze for about 2 hours or longer before serving. Remove from freezer about 10 minutes before serving.