Strawberry Ice Cream: Summer In A Bowl

Homemade ice cream.  Better yet!  Homemade strawberry ice cream!
When I recently found myself with an overabundance of very ripe strawberries, I decided to make ice cream.  Is there anything better than homemade ice cream?  I am continually thankful for my Mother-In-Law’s gift a few Christmases back: an ice cream maker attachment for my Kitchen Aid.  Yes, they really make them!  And nope!  I didn’t know they did either!  If you are looking for one or just want to see what the heck I am talking about, you can check it out here.  The bowl is stored in the freezer and then it just twists into place like a regular mixing bowl.  Quite wonderful.  And I try and use it as much as I can. I came across a recipe for strawberry lemonade ice cream that I thought sounded genius.  But I was in the mood for the classic.  The original.  But it had to be the ultimate too.  Whose version did I settle on?  *sigh* Martha Stewart.  Yup.  This is her recipe.  Rich and custardy (is that a word?) with a ton of strawberries.  I like my ice cream super creamy, but with a depth of flavor.  A custard base is almost always a must for me; lots of egg yolks to clog the arteries really make it out of this world.  Frozen sweet cream isn’t going to cut it!

So here it is.  Straight up.  No frills.  Just the real thing.  And it is good.  Very good.
Classic Strawberry Ice Cream
Directly from Martha Stewart

8 egg yolks
1 1/4 c sugar
pinch of salt
2 c skim milk
4 c sliced strawberries
2 c heavy cream

In a medium saucepan whisk egg yolks, 1 c sugar, and salt until blended. Gradually whisk in skim milk.  Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats the back of the spoon.  If you draw your finger across the spoon it will hold the line.  This will take about 10 minutes.  Longer if you have a stove like mine.  But don’t let it boil.  Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled and cold.  Freeze in an ice cream maker according to manufacturer’s instructions.  Mash 4 cups of sliced strawberries with 1/4 cup sugar and let stand 10 minutes.  Add to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).