Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
6
Ingredients
Directions
Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.
Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.
Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.
Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
Nutrition Facts (per serving)
| 390 | Calories |
| 25g | Fat |
| 43g | Carbs |
| 3g | Protein |
