- 16 OZ heavy cream
- 7 OZ (198 G) sugar
- 1 OZ corn syrup
- ¼ TSP salt
- 10 OZ egg yolks (18 to 20 eggs)
- 16 OZ strawberry puree (refrigerated)
- Combine the heavy cream, corn syrup, salt and half of the sugar in a saucepan and bring just to a simmer over medium heat.
- Meanwhile, blend the egg yolks with the remaining sugar and beat until light colored and smooth (the sugar has partially dissolved). Temper by gradually adding about ⅓ of the hot cream mixture, whipping constantly. Return the tempered egg mixture to the remaining hot milk in the saucepan and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (180°F/82°C). Immediately remove from the heat.
- Continue whisking until you are able to strain the mixture into a metal container and immediately transfer to an ice bath. Cool to below 40°F/4°C, whisking occasionally to keep the mixture smooth. Cover and refrigerate for a minimum of 12 hours, or overnight.
- Remove from the refrigerator and blend with the chilled strawberry puree. Process in an ice cream machine according to the manufacturer’s instructions. Pack into storage containers (or molds) and freeze for several hours, overnight preferably, before serving.
Yields 2 QT.
VARIATIONS:
- You can replace the strawberry puree with an equal amount of banana, mango, raspberry or peach puree for different variations.