Strawberry Ice Cream

​Nothing says summer like fresh strawberry ice cream and since today is the kids last day of school - it's officially summer in the Davis house!  Whoo Hoo!  We are celebrating the end of a great school year and the start of what promises to be a fun-filled summer.  I think the best way to celebrate summer is with ice cream.  So without further ado - onto the recipe of the day.   

​Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.

Strawberry Ice Cream
3 cups half-and-half
6 egg yolks
1 cup sugar
Pinch of salt
2 cups sliced strawberries
1 tsp. vanilla extract

​In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes. 

​In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended.

Gradually add the hot half-and-half, whisking constantly until fully incorporated.

​Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl.

​Stir in the strawberries and vanilla.

Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally.

​Refrigerate until cold, at least 1 hour. 

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.

​Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Summer is so sweet. 

Ciao!

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