Strawberry Ice Cream
Maggie on June 5th, 2008
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The best way to make strawberry ice cream is to start with fresh strawberries. I always pick up about 4-5 strawberry plants at the beginning of the season and plant them in a strawberry pot. When the time comes for strawberry ice cream, I pluck the fresh berries from the pot and they make such a difference to the flavor of the ice cream.
Of course, this is all about EASY dessert recipes - so going to the grocery store and buying fresh strawberries will do the trick, too! 
Ingredients:
1 quart of fresh strawberries. Remove the leaves and any soft of rotten areas of the berry.
1 1/2 cups of heavy cream
3/4 cup of white granulated sugar
3 egg yolks
3 tablespoons of light corn syrup
Directions:
-In a saucepan over medium heat warm 1 1/4 cups of heavy cream until it begins to bubble.
-Set the saucepan aside.
-In a large bowl whisk the sugar, egg yolks, 1/2 cup heavy cream and the corn syrup together until well blended.
-Add the hot cream slowly to the sugar/egg mixture whisking constantly.
-Pour the mixture back into the saucepan and heat until the mixture will coat a spoon. Do not let it boil.
-Place the strawberries in a blender and puree.
-Strain the sugar/cream/egg mixture and pour into the strawberry puree.
-Mix well
-Refrigerate until cold.
-Fill your ice cream maker with the custard and follow your manufacturer’s instructions.
Serve your strawberry ice cream with a slice of pound cake topped with whipped cream and almond slivers for a delightful dessert. Or add a scoop of your strawberry ice cream to some strawberry shortcake. Or, by itself, drizzled with hot fudge sauce and whipped cream it makes a tantalizing treat for your tastebuds!!
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