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Homemade Strawberry Ice Cream
There is nothing more decadent than homemade ice cream. I love this recipe. The base is so versatile. It is so easy to swap out the fruit and make peach or raspberry ice cream.
2 large eggs
3/4 cup sugar
2 cups whipping cream
1 pint strawberries, hulled and sliced
1/3 cup sugar
Juice from 1/2 lemon
Zest from 1 lemon
Combine strawberries, lemon juice, lemon zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour. Once the strawberries have macerated, remove about 1/2 cup and chop in a food processor or blender. This adds a nice thickness to the strawberries and turns the ice cream a pretty shade of pink.
Prepare the sweet cream base. Whisk eggs vigorously in a bowl until light and fluffy, about 3 minutes. Slowly whisk in the sugar and continue whisking for 2-3 minutes longer. The eggs will become thick and creamy, almost resembling a pastry cream. Add the cream and milk, stir until fully combined. Add the strawberry mixture into the sweet cream base. Pour into an ice-cream maker and churn according to manufacturers instructions. I have a small Cuisinart ice-cream maker which works great.