This strawberry ice cream recipe uses egg yolks and heavy cream to make a rich custard-style base for freshly pureed strawberries.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
390 Calories
Recipe Instructions
Step 1
Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Step 2
Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside.
Step 3
Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled.
