Although these days strawberry ice cream trails behind vanilla and chocolate in popularity, I have to side with Governor Bladen on his choice. Sweet syrupy chunks of fresh strawberries churned into cold, velvety cream is the taste of summer. And once you’ve made it at home, you may never settle for store-bought again.
Strawberry Ice Cream
1 cup sugar
2 cups heavy cream
1 tablespoon vanilla extract
3 cups strawberries, hulled
Beat eggs yolks with ¼ cup of sugar in a large bowl and set aside.
Combine cream, ½ cup sugar and salt in a heavy pot, heat to near (but not) boiling and remove from heat.
Whisk cream into egg yolks, drizzling in very slowly to prevent curdling until fully combined.
Return mixture to pot and cook over medium-low heat, stirring constantly, to a temperature of 180 degrees (do not allow to boil).
Allow to cool, then cover and refrigerate a minimum of 2 hours or overnight.
Before churning ice cream, combine strawberries with remaining ¼ cup of sugar and crush berries, leaving a little chunky. Allow to macerate 15-30 minutes.
Churn ice cream per manufacturer directions, adding strawberries and accumulated juices as the cream begins to freeze.
Pack finished ice cream in an airtight container and place in freezer for at least several hours until firm.
Originally: Homemade Strawberry Ice Cream Recipe