Place half the Strawberries and half the Sugar into a pot and simmer for 5 minutes. Once the Strawberries have cooked into a juicy strawberry sauce, remove the pot from the heat and let it cool slightly.
Purée the other half of the Strawberries in your blender or food processor then combine both the puréed strawberries and strawberry sauce in a bowl and let it chill in your fridge.
Now, whisk the Egg Yolks with the rest of the Sugar.
Heat the Whole Milk, Vanilla, and Kosher Salt in a pot until it starts to steam. Then, temper the eggs by whisking some of the hot milk into the egg yolks. Stir in the rest of the yolks. Whisk the pot constantly but slowly, bringing the milk almost to a boil. It should be thick enough to coat the back of a spoon.
Strain the custard into a large bowl through a fine-mesh sieve. Add the cream, and strawberries to the bowl and whisk well then place the bowl into your fridge to let it cool completely.
Once the strawberry ice cream custard is completely cold, process it in your ice cream maker. Transfer the soft churned ice cream to a freezer-proof container, cover, and freeze it until firm.
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