1 pint + 1 cup fresh Strawberries, hulled and roughly chopped, keep 1 cup sliced to the side.
1/4 cup Sugar
1 teaspoon Vanilla Extract
1 cup Whole Milk
1 1/2 cups Heavy Cream
1/2 cup Sugar
5 Egg Yolks
Blend strawberries, vanilla extract, and 1/4 cup sugar until smooth.
Bring milk, cream, sugar, to a boil in a pot.
Beat the eggs in a bowl. Whisk 1/3 pf the boiling milk mixture into the yolks.
Return the remaining milk mixture to the stove. Bring back to a boil. When it reaches a boil. Slowly whisk in the egg yolk mixture. Boil until mixture thickens enough to coat the back of a spoon.
Strain the ice cream base into a bowl set over ice. Cool quickly over ice. Stir in the strawberry puree. Place in the refrigerator for 1-2 hours. Mixture should be very cold before going into the ice cream maker. Mix the ice cream, according to your ice cream maker instructions. Just before the churning is complete, add the remaining 1 cup of sliced strawberries for the last few minutes.
Photographed by Alli Shepherd.