Fresh Strawberry Ice Cream
Recipe by Denise Santoro Lincoln
- 3 cups of fresh strawberries (cleaned hulled and chopped)
- 1/2 cup plus 3 Tbsp sugar
- 1 tablespoon fresh lemon juice
- Zest from one medium lemon
- 3 large egg yolks
- 3 tablespoons corn starch
- Dash of salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Puree 2 cups of the strawberries with 3 Tbsp sugar and the lemon juice. Cut up the third cup of berries, mix them with the 4th tablespoon of sugar, and set aside.
- Heat the heavy cream on medium-low until it starts to steam with small bubbles around the edge. Turn off the heat.
- Whisk egg yolks with ½ cup sugar in a bowl until the mixture is a light yellow color.
- Add the lemon zest, corn starch, and salt to the egg mixture and whisk thoroughly, making sure there are no lumps.
- Add about a half cup of the warmed cream to the egg mixture, whisking vigorously to temper the eggs.
- Add the egg mixture to the cream and incorporate thoroughly.
- Cook on medium-low just until the mixture starts to bubble. Be sure to frequently stir or the mixture will start to burn at the bottom. I used a whisk, but a spatula would also work.
- When the mixture becomes thick enough to coat the back of a spoon, turn off the heat and add the strawberry puree.
- Stir in the vanilla.
- Chill in an ice bath.
- Cover with plastic wrap, being sure to let it sit directly on top of the pudding to avoid a skin forming.
- Refrigerate until fully cooled.
- Place mixture in your ice cream maker, along with the last cup of berries you set aside in Step 1, and then let it do its thing for about twenty minutes.
- Place in a container and place in the freezer. Stir every hour or so until firm so it evenly freezes.