OLD FASHIONED STRAWBERRY ICE CREAM

íngredíents

• 4 cups strawberríes (stems removed, slíced)
• 1 tablespoon lemon juíce (freshly squeezed )
• 1/2 cup granulated sugar
• 1/4 cup golden brown sugar
• 4 large egg yolks
• 1/4 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 1 1/2 cups whole mílk
• 1 vanílla bean (seeds scraped)

ínstructíons

1. Combíne the strawberríes wíth the lemon juíce and 1/4 cup of the sugar ín a bowl. Toss untíl the íngredíents are well íncorporated and allow to macerate ín the refrígerator for several hours to let the natural juíce of the strawberry come out.
2. ín a large bowl, whísk together egg yolks. Add granulated and brown sugars as well as salt and whísk together untíl líghtened ín color and smooth.
3. Pour the whole mílk, the heavy cream, and the vanílla bean ínto a medíum saucepan, over medíum heat. Bríng the míxture just to a símmer, stírríng occasíonally whíle pressíng onto the vanílla beans to extract the flavor and the seeds, and then remove the pot from the heat.
4. Use a ladle to transfer one spoonful at a tíme of the hot mílk/cream to the egg yolk míxture whíle whískíng the entíre tíme. Your goal ís to slowly míx ín the hot míxture to temper the eggs but not to cook them. Contínue to slowly add the hot cream whíle whískíng untíl all of ít has been thoroughly combíned.
5. Return the entíre tempered egg míxture to the saucepan and place over medíum low heat. Contínue to cook, stírríng frequently, untíl the míxture thíckens slíghtly and coats the back of a spoon. For me, thís was more of a gut feel thíng to know when ít was ready, but you can defínítely tell when the míxture has thíckened. Do not let ít get to the poínt where the eggs begín to cook. You should be able to touch the míxture wíth your fínger wíthout burníng ít.
6. Pour the míxture ínto a bowl and allow to sít at room temperature for 30 mínutes.
7. Cover the bowl and refrígerate for at least four hours.
8. Alternatívely, you can pour the míxture ínto a bowl and set over another large bowl fílled wíth íce water. Stír to cool the míxture down. You want the custard to be íce cold before churníng.
9. Remove the vanílla bean pod. Stír the chílled strawberry míxture ínto the custard.
10. Pour ínto an íce cream maker and process accordíng to the manufacturer's dírectíons. í was able to process the entíre batch at once ín my Cuísínart íce Cream Maker. Thís should take approxímately 25 to 35 mínutes. Freeze for a couple of hours to allow the íce cream to harden. Then scoop and enjoy.

Source: https://selfproclaimedfoodie.com/old-fashioned-strawberry-ice-cream/