Making Homemade Strawberry Ice Cream

Chef Cathy demonstrates how to make fabulous homemade strawberry ice cream, using Chef Emeril’s recipe.

In a blender or food processor, combine 1 quart strawberries and 1/2 cup sugar and blend until smooth.

Split a vanilla bean in half and, using the back of your knife, scrape the seeds.

In a saucepan, over medium heat, combine 4 cups of half and half, 1 cup sugar, and the vanilla bean seeds. Bring to a simmer.

In a small mixing bowl, whisk 6 egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Drizzle the hot liquid in very slowly so the eggs don’t start to cook.

Add the yolk mixture to the saucepan of liquids and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes.

Remove from the heat and stir in the strawberry and cream mixture. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. Chill the ice cream mixture in the refrigerator for at least 4 hours.

Pour the chilled cream mixture into your electric ice cream maker, and close the lid.

Surround the machine with ice cubes and rock salt in the outer bucket, according to your ice cream maker’s instructions.

Keep adding ice and rock salt until the machine is completely surrounded.

Clamp on the motor/driver top, plug in and turn on. The machine will churn for 30 minutes or more before the ice cream is ready.

You can immediately enjoy it as a kind of soft-serve, or place in the freezer to further harden. Garnish with fresh strawberries for extra flavor and eye appeal. Mmm-mmm!