Vanilla Bean Ice Cream with Strawberry Flavor

Components:

1. Two cups of freshly harvested, hulled, and sliced strawberries
2. One cup of sugar granules
3. One split vanilla bean with the seeds scraped off
4. Two cups of heavy cream
5. One cup of whole milk
6. Six huge yolks from eggs

Directions:

• Strawberries: Put the strawberries, sugar, and vanilla bean seeds in a saucepan. Cook over medium heat until the sugar dissolves and the strawberries are tender. Let it cool.
• Heat the Cream: Heat the milk and heavy cream in a separate pot until they start to simmer. Take off the heat.
• Whisk the egg yolks in a bowl to temper them. To avoid curdling, slowly add the heated cream mixture into the yolks while whisking continuously.
• Put the egg and cream mixture back in the pot to thicken the custard. Stirring continuously, cook over low heat until the custard thickens enough to cover the back of a spoon.
• Cool the Custard: Pour the custard through a strainer into a sanitized basin and let it reach room temperature. Chill until completely chilled.
• Churn the Ice Cream: As directed by the manufacturer, pour the custard into an ice cream maker and churn.
• Add the Strawberries: Add the strawberry combination during the final few minutes of churning.
• Freeze: Spoon the churned ice cream into a container and place it in the freezer to solidify.

Remarks:

• 20 minutes for preparation
• 20 minutes is the cooking time.
• Four hours for chilling
• Time Spent: around 4 hours 40 minutes
• Eight servings