A delightful frozen dessert that combines smooth strawberry puree with a rich, creamy custard, perfect for a refreshing treat.
Ingredients
2 cups fresh strawberries
1.5 cups heavy cream
3/4 cup sugar
4 large egg yolks
1/4 cup corn syrup
Method
Begin by pureeing fresh strawberries in a blender or food processor until smooth, then transfer the bright puree to a large mixing bowl.
In a saucepan over medium heat, gently warm 1 1/4 cups of heavy cream until bubbles start to form around the edges. In a separate bowl, whisk together sugar, egg yolks, the remaining 1/4 cup of heavy cream, and corn syrup until well combined.
Gradually pour the hot cream into the egg yolk mixture while whisking continuously to avoid curdling. Return this combined mixture to the saucepan and cook gently, stirring often, until it thickens enough to coat the back of a spoon, about 5 minutes. Be careful not to let it boil.
Strain the thickened custard through a fine-mesh sieve into the strawberry puree to ensure a silky texture. Mix thoroughly and refrigerate to cool.
After chilling, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it achieves a creamy consistency.
