Strawberry Ice Cream

Strawberries American
Desserts Advance Summer Strawberries American

1 1/2 cups whole k
2 s
2 yolks
3/4 cup plus 1/3 cup ar
1 1/4 cup heavy am
1 pint fresh awberries hulled and thinly sliced
Juice of 1/2 on

1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat. 2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes. 3. Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold. 4. Combine strawberries, 1/3 cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours. 5. Slightly mash strawberries, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.


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