Ingredients
6
6 servings
- •1 quart fresh strawberries, hulled
- •1.5 cups heavy cream, divided
- •0.75 cup white sugar
- •3 egg yolks
- •3 tablespoons light corn syrup
Instructions
- Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside.
- Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutritional Facts
Per 6 servings
- Calories: 390
- Carbohydrate: 43g
- Fat: 25g
- Fiber: 2g
- Protein: 3g
- Sugar: 33g
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