Strawberry Ice Cream

(Bon Appétit)

 

1 ½ C whole milk                            

1 C plus 2 T. sugar

1 ½ C whipping cream                   

6 C strawberries, (about 2 pint)

1 vanilla bean, split lengthwise    

¼ C light corn syrup

9 egg yolks   

6 fresh whole strawberries

 

Combine milk and cream in heavy medium saucepan.  Scrape in seeds from vanilla bean;  add bean.  Bring to simmer.  Remove from heat.  Cover; let steep 1 hour. 

 

Bring milk mixture to simmer.  Whisk yolks and ½ C sugar in medium bowl.  Gradually whisk in hot milk mixture.  Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 min.  (do not boil).  Strain into bowl.  Cover and refrigerate custard until cold.

 

Purée 6 cups berries, corn syrup and ½ C plus 2 T. sugar in processor.  Mix purée into custard.  Process custard in ice cream maker according to manufacturer’s instructions.  Transfer to container and freeze.  (Ice cream can be prepared 2 days ahead.)  Scoop ice cream into bowls.  Garnish each with whole berry and serve.  Makes about 8 cups.