Strawberry Ice Cream

Serves 4-6 (depending the age of your VP of Quality Control)

3 large egg yolks
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
pinch of salt
1/2 cup whole milk
1 1/2 cups heavy cream
1 pint fresh strawberries (or, hey, blueberries would work too) 

In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into a small saucepan warm over low heat until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs to temper them and whisk until smooth.

Return the now-tempered cream-egg mixture saucepan and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a bowl. Cover and chill for at least 4 hours or overnight.

Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork; they will be a little chunky. Yum. Add them to the chopped berries. Sprinkle with some sugar to encourage the juices to develop. 

Pour the cream mixture into the canister of an ice cream maker. Freeze according to manufacturer’s instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator’s freezer for at least 3 hours until ready to serve.