Strawberry Ice Cream


8 large egg yolks
1 cup sugar
1/4 tsp kosher salt
2 cups 2% milk
2 cups heavy cream
1 T pure vanilla extract
1 lb strawberries, diced small
1/4 cup sugar

In a medium sauce pan off the heat, whisk together egg yolks with 1 cup sugar,  and salt until blended.  Slowly whisk in the milk.  Turn the heat on medium and cook, stirring frequently with a wooden spoon until thickened, about 12 minutes.  The mixture should coat the back of wooden spoon when ready.  Don't let mixture boil as it will curdle.  If it begins to boil, turn heat down to low and stir constantly.

Prepare an ice bath using a large bowl.  Place a smaller glass bowl in ice bath and pour thickened mixture through fine sieve into bowl.  Stir mixture until chilled.  Stir in heavy cream and vanilla extract. 

Pour mixture into ice cream machine and freeze according to manufacturer's instructions.  Meanwhile, place chopped strawberries and 1/4 cup sugar in bowl and mash using potato masher.  Let sit for 10 minutes, then add to churning ice cream.

When ice cream is soft serve consistency, remove to an airtight container and freeze until firm, about 2 hours.  Enjoy!