Strawberry Frozen Custard
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla bean paste (or seeds of 1/2 vanilla bean)
1/2 cup sugar, plus 2 tablespoons (divided)
5 egg yolks
2 cups fresh diced strawberries
In a large saucepan, combine the cream, milk and vanilla. Bring to a simmer over medium-low heat, but don't bring it to a rapid boil. In a separate bowl, whisk together 1/2 cup sugar with the egg yolks. When the cream mixture is hot but not boiling, drizzle about 1 cup of the hot cream into the eggs and sugar mixture, whisking constantly, to temper the eggs. Pour all of the egg mixture back into the saucepan with the cream. Cook the custard gently over medium low heat, stirring constantly until thickened slightly, and the temperature reaches 170. Remove from the heat.
Pour custard through a mesh strainer into a bowl. Cover with a lid or plastic wrap, and refrigerate, preferably overnight, but at least until very well chilled. The custard will thicken quite a bit as it chills, more to the consistency of pudding.
Toss the diced strawberries with the remaining 2 tablespoons sugar; set in the refrigerator to macerate for 20 minutes. Stir strawberries into the chilled custard.
Churn custard according to the instructions on your ice cream maker, then transfer to a container and freeze until firm, 4-6 hours.
Yields about 2 quarts.
Recipe from Curly Girl Kitchen