Strawberry Ice Cream

I love making homemade ice cream... I have a Kitchen Aid freezer bowl attachment that I keep in the freezer, so it makes homemade ice cream a simple treat.

Strawberry Ice Cream

3 large egg yolks, slightly beaten

1 cup sugar, divided

1 cup whole milk

¼ teaspoon salt

2 cups heavy cream

1 teaspoon vanilla

2 cups strawberries

1) Mix egg yolks, ½ cup sugar, milk, and salt in a 2-quart saucepan. Cook just to boiling (do not boil!), stirring constantly. Pour mixture into chilled bowl. Refrigerate uncovered 2-3 hours, stirring occasionally. Refrigerate until ready to use, up to 24 hours.

2) When batter is cooled, stir in whipping cream, and vanilla.

3) Pour into ice cream maker and follow manufacturer instructions. (For Kitchen Aid, turn to stir speed for 15-20 minutes)

4) While ice cream maker is working, mash 2 cups strawberries with ½ cup sugar, using potato masher or food processor until juicy and slightly chunky (not pureed).

5) Add strawberries during last few minutes of mixing. Remove ice cream from freezer bowl/machine and spoon into a freezer safe container. Eat or freeze immediately.

For a lower fat recipe, substitute 2% milk for the whole milk, and half-and-half for the cream.