Strawberry or Raspberry Ice Cream

1. 1

   In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes.

2. 2

   Remove pot from heat.

3. 3

   In a separate bowl, whisk yolks.

4. 4

   Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

5. 5

   Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

6. 6

   Strain through a fine-mesh sieve into a bowl.

7. 7

   Cool mixture to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.