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1
In a small bowl whisk briefly, just enough to break up: 3 egg yolks.
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2
Measure into a heavy-bottomed pot: 3/4 cup half-and-half, 1/2 cup sugar.
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3
Set a strainer over a heat-proof bowl.
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4
Heat the half-and-half over medium heat, stirring occasionally to dissolve the sugar.
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5
When hot, whisk a little of the hot half-and-half into the egg yolks and then whisk the warmed yolks into the hot mixture.
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6
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon.
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7
Do not let it boil.
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8
Remove from the heat and quickly strain.
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9
Add: 3/4 cup heavy cream.
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10
Cover the mixture and chill.
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11
Wash, dry, and hull: 1 1/2 pints strawberries.
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12
Mash with a potato masher or puree in a food mill.
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13
Stir in: 1/4 cup sugar.
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14
Let the strawberries macerate in their own juices, stirring occasionally, until the sugar has melted.
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15
Add the berries to the cold cream mixture and flavor with: A couple drops of vanilla extract, A pinch of salt.
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16
Chill thoroughly, and freeze in an ice-cream machine according to the manufacturers instructions.
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17
For heightened flavor, add 1 or 2 teaspoons kirsch (cherry eau-de-vie) at the same time as the vanilla.
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18
Puree 1 1/2 pints raspberries, blackberries, mulberries (my favorite!
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19
), or other soft berries, and strain the puree to remove the seeds.
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20
Use in place of the strawberries.
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21
With the exception of raspberries, the berries should be warmed until they just begin to release their juices before pureeing.
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22
Add a squeeze of fresh lemon juice, if needed.
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23
Substitute 1 1/2 cups mashed peeled peaches or nectarines for the strawberries.
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24
Substitute 1 1/2 cups plum or pear puree for the strawberries.
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25
Before pureeing sliced plums or pears, heat them with the sugar and a bit of water just until soft.
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26
This recipe will work without the egg yolks: the ice cream will be lighter and the texture will be grainier and less creamy.
