Recipes for the Web

Barrington Software Incorporated

Fresh Strawberry Ice Cream

Prepare this ice cream at the peak of strawberry season, in June and July, when the berries will

have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises de

bois, use this variety.

3 cups half-and-half

6 egg yolks

1 cup sugar

Pinch of salt

2 cups sliced strawberries

1 tsp. vanilla extract

In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the

surface, 4 to 5 minutes.

In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually

add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a

clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a

wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the

spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and

vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to

room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s

instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.

Makes about 1 quart.

Williams-Sonoma Kitchen.

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