Strawberry Ice Cream

Strawberry Ice Cream - with nods to the many recipes I've read over the years. This is darker than the usual pink strawberry ice cream.

Ingredients:
4 cups strawberries, measured then hulled and halved / quartered
1/4 cup white sugar
pinch of kosher salt
1 tablespoon lemon juice
4 cups half-and-half (or 2 cups whole milk and 2 cups heavy cream!)
6 egg yolks
3/4 to 1 cup white sugar (to taste)
1/4 cup balsamic vinegar

Method:


Wash the strawberries, then hull.
Cut the strawberries into halves or quarters, depending on size.
Note, if you are using Maryland strawberries in season, you will likely need only halve the fruit.
Macerate strawberries in sugar, pinch of salt, and lemon juice.




Scald half and half
Whisk egg yolks and sugar together in a bowl, until they are well mixed, the mixture is light in color, and has increased in volume. Temper into hot half and half



Cook custard over medium to medium low until it coats back of spoon.








Meanwhile, reduce balsamic over medium heat about half (depends on your vinegar!) in big skillet
Increase heat of skillet to high, toss in strawberries, and let them bubble away!
Try not to swoon.
Now, here's the question - do you like chunks? I really prefer smooth ice creams to chunks, however, I have a strawberry loving human at home who adores chunks. So chunks it is. If you like it smooth, just puree the strawberry balsamic goodness and add to the custard base.

Strain the balsamic strawberry goodness into the custard. Push a bit. Set aside (and chill) the chunks of strawberry left.






Mix the custard base and the balsamic goodness together well.
Strain into another vessel. Unless you're a grand master, you will have some scrambled egg in there. If you never get scrambled egg, well, you're a better woman than I am.
Chill both parts 8 hours +
Prepare according to your ice cream maker's instructions.
Let harden in freezer. Don't let anyone lick the ice cream maker bowl - tongues will stick.