I made that!

Strawberry Season is in full swing, so obviously some ice cream is in order.

What more can I say? It was creamy and yummy and tasted like strawberries. Store bought will never be the same.

RECIPE:

1 quart fresh strawberries, washed, stemmed and quartered

1 ½ cups granulated sugar

2 cups milk

2 cups cream

1 cup sugar

1/2 vanilla bean, split in half and scraped

6 egg yolks

– Mix the strawberries with ½ cup sugar. Let macerate for 10 minutes.

– Place in pot and cook on medium heat for 6 -7 minutes, until soft and fragrant.

– Puree in a food processor or blender, then strain through a fine sieve.

– In a saucepan, over medium-high heat, combine the milk, cream and vanilla bean. Bring just under a boil and let sit.

– Whisk together egg yolks and sugar in a medium bowl.

– Slowly ladle in hot cream mixture, whisking constantly.

– Once mixed pour back into pot and heat on medium, scraping with a spatula. Keep heating until custard begins to thicken, coating the spatula.

– Remove from the heat and stir in the strawberry puree. Whisk until smooth.

– Pour the mixture into a bowl and cool on an ice bath. Once cool place in fridge and let chill for several hours.

– Pour into an ice cream machine and spin away!

– Once spun, let rest in freezer for 4 hours before serving.