In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla bean pod and seeds. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.
Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow. Set aside.
Add 2 cups of the freeze dried strawberries to a blender and blend until it is a powder, set aside.
After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.
Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.
Add the strawberry powder, whisking vigorously to combine and then crumble up the remaining strawberries into the pan as well, stir to mix. Heat, stirring constantly, until thickened (*see note). Don't cook hotter than 160 degrees.
Remove from heat and chill in the refrigerator (for several hours or overnight). Once the mixture is chilled freeze according to your ice cream maker’s instructions (a 4-5 quart machine).
Scoop into an ice cream container and freeze for at least four hours before serving.
You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you're done.
Homemade Strawberry Ice Cream
Amount Per Serving (1 Cup)
Calories 559Calories from Fat 207
% Daily Value*
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Vitamin A 941IU19%
Vitamin C 723mg876%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes, Creamiest Homemade Ice Cream Recipes