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LOCATION: Recipes >> Desserts Frozen >> Strawberry Icecream 07

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Strawberry Ice Cream

1 1/2 cups milk
2 2/3 cups heavy cream
1/2 vanilla bean, split
8 egg yolks
1 1/4 cups granulated sugar
1 pint ripe strawberries

Combine milk and heavy cream in a large, heavy saucepan. Add
vanilla bean and bring almost to a boil. Reduce heat and simmer
for 5 minutes.

Whisk the egg yolks together with 1 cup of the sugar until smooth
and all sugar is dissolved. Remove milk mixture from heat, remove
vanilla bean and whisk 1 cup of the hot milk thoroughly into the
eggs. Stir well, then whisk the egg mixture back into the milk.

Return sauccepan to the stove and cook over low heat, whisking
constantly, just until the custard thickens; do not let it boil.
Strain the custard, cool, and chill well.

Meanwhile, rinse, drain and stem the strawberries. Crush them and
stir in remaining sugar. Let stand for 30 minutes.

Combine strawberries with chilled custard. Transfer to ice cream
maker and freeze according to manufacturer's instructions.

1 1/2 quarts

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