12 ounces strawberries

2 ½ cups milk

6 large egg yolks

1 cup sugar

2 cups heavy cream

1 ½ teaspoons vanilla extract


Puree the strawberries in a food mill using a fine disc. Bring the milk to a bare simmer in a small, heavy saucepan. Whisk together the yolks and sugar in a large bowl. Continue whisking while adding the hot milk in a thin stream. Place the bowl with the yolk mixture over a medium pan of simmering water, and heat, whisking constantly, for 8 to 10 minutes, or until it thickens and coats the back of a spoon. Immediately strain through a fine mesh sieve into a clean bowl and whisk in the strawberry puree, cream, and vanilla. Chill over an ice bath until ice-cold. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.  


Makes about 2 quarts. For the best texture, enjoy within a day or two of churning.