Strawberry Ice Cream

This recipe comes from Alice Waters’ “The Art of Simple Food” and makes about 1 quart.  In a small bowl, whisk briefly, just enough to break up:

3 egg yolks

Measure into a heavy-bottomed pot:

3/4 Cup half-and-half

1/2 Cup sugar

Heat the half-and-half over a medium heat, stirring to dissolve the sugar.  When hot, whisk a little of the half-and-half into the egg yolks – this is called “tempering” the eggs – and then whisk the warmed yolks back into the hot mixture.  Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon.  Do not let it boil.  Remove from the heat (you can strain it, but I never bother) and add:

3/4 Cup heavy cream

Cover the mixture and chill.  Meanwhile, wash, dry and hull:

3 Cups fresh picked strawberries

Mash, and then add:

1/4 Cup sugar

A dash of lemon juice

Let the strawberries macerate in their own juices, stirring occasionally, until the sugar has melted.  Add the berries to the cold cream mixture and flavor with:

A couple drop of pure vanilla extract

A pinch of salt

Chill thoroughly, then freeze in an ice-cream maker.

This recipe will work with any berries, and you could add or substitute peaches and nectarines.