- Serves 4-6.
- 2 cups whole milk
- 2 cups heavy cream
- 1 pint fresh strawberries, stemmed and puréed
- 4 strawberries, cut into small pieces
- 6 egg yolks
- 1 cup sugar
Heat milk and cream in medium saucepan until scalded. Remove from heat. In a small bowl, whisk egg yolks and sugar. Add eggs slowly to cream mixture, whisking constantly to prevent curdling. Return mixture to medium heat and cook, stirring constantly, until mixture reaches 160° and is thick and creamy. Remove from heat and add berry purée and chopped berries. Chill completely and freeze in an ice cream maker following manufacturer’s directions.