Valley Strawberry Ice Cream [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 1 1/2 cups [375 mL] freshly hulled whole strawberries
  • Juice of 1 lemon
  • 1/4 cup [60 g] sugar
  • 3 cups [750 mL] whipping cream
  • 3 cups [750 mL] half-and-half
  • 1 bean vanilla, halved
    2 teaspoons [10 mL] vanilla extract
  • 6 egg yolks
  • 3/4 cup [150 g] sugar
  • 2 ounces [60 g] butter, softened
  • 4 cups [1 L] freshly chopped hulled strawberries
  • Into a heavy casserole, mix together freshly hulled whole strawberries, lemon juice and 1/4 cup [60 g] sugar.
  • Bring mixture to a boil; cook, crushing strawberries.
  • Leave to cool then refrigerate crushed strawberries until needed.
  • Into a large casserole, mix together whipping cream, half-and-half and vanilla bean halves, but not vanilla extract; bring mixture to a boil.
  • Remove from heat and set aside for 10 minutes.
  • Into a bowl, beat together egg yolks and remaining 3/4 cup [150 g] sugar.
  • Beat 3 tablespoons [45 mL] vanilla cream into sweetened beaten egg yolks.
  • Well beat this mixture into remaining vanilla cream.
  • Cook mixture, witout boiling, until foamy and thickened.
  • Remove mixture from heat before stirring in softened butter, a little at a time, stirring until completely melted after each addition.
  • Leave mixture to cool completely.
  • If using vanilla extract, mix it into mixture.
  • Pour mixture into ice cream maker cylinder, then mix in cold refrigerated strawberry mixture.
  • Cover ice cream maker; refrigerate mixture into ice cream maker overnight, for at least 8 hours.
  • If needed, scrape mixture to remove vanilla bean halves.
  • Process following manufacturer's instructions, adding freshly chopped hulled strawberries to mixture for the last 5 minutes churning time.