Homemade Strawberry Ice Cream with Egg Base

I made a egg-less strawberry ice cream from scratch a few years back and it was very tasty. But this time I made a homemade strawberry ice cream with an egg custard base and it was much better. Basically once you take the extra time and go egg base for your ice creams, there’s no going back to non-egg base. Enjoy.

Author: Jamie Sanders, Crafty Mom and A Day in the Bite

Recipe type: ice cream

Cuisine: dessert

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 8

Ingredients

2 cups fresh strawberries, crushed
2–4 tbsp sugar
6 egg yolks
1.5 cups milk
1 cup sugar
¼ tsp salt
1 tsp vanilla extract
2 cups heavy cream

Instructions

In a bowl, Mix in 2 to 4 tbsp of sugar over the crushed strawberries. Just give them a taste to make sure they are sweet enough. Set aside.
Add milk, heavy cream, and some of the strawberry juice from your strawberry bowl (or one TB of the pulp to saucepan). Add sugar and salt. Continue stirring and watch that the heat does not get too high.
Beat the egg yolks in a separate bowl and Temper the egg yolks by gradually pouring a cup or so of the hot milk, whisking vigorously to prevent the eggs from scrambling. Gradually add the egg mixture in a slow, steady stream into the saucepan. Cook over low heat, stirring occasionally with a rubber spatula, until it thickens and reaches 170 degrees on a thermometer, about 5 minutes.
Stir in the vanilla, and stir for another 30 seconds then turn off heat. Then Stir in your bowl of crushed strawberries, and stir really well, so the strawberries and juice absorb a bit in the custard.
Taste your liquidy custard. If it tastes delicious hot, it will taste even better when it becomes ice cream.
Place custard base into the fridge until chilled.
Add mixture to your ice cream maker and process according to manufactures instructions. If you have a cuisinart, the ice cream hardens in about ten minutes or so.
When ice cream is ready, serve immediately as soft serve or transfer to a freezer container for about 2 hours or until your ice cream reaches desired consistency.