Strawberry Ice Cream

1. 1

   Prepare a large bowl or pan of ice water.

2. 2

   In the top of a double boiler, heat the cream and half-and-half over simmering water until steaming.

3. 3

   In a bowl, whisk the egg yolks until blended, then whisk in 1/2 cup of the sugar, Whisk in about half of the hot cream, and pour the yolk mixture into the pan of cream,

4. 4

   Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes.

5. 5

   Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

6. 6

   Meanwhile, in a bowl, mash the strawberries with a potato masher, sprinkle with the remaining 1/4 cup sugar and the juice, and let stand until the sugar dissolves, Stir into the custard and transfer to a container,

7. 7

   Cover and refrigerate until thoroughly chilled, about 3 hours.

8. 8

   Freeze in an ice cream maker according to the manufacturers instructions, Transfer to a container, cover, and freeze until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.