Strawberry Custard Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is hot but not boiling.

2. 2

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

3. 3

   Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

5. 5

   Remove the custard from the heat and stir in the pureed strawberries until well combined.

6. 6

   Allow the mixture to cool to room temperature, then cover and refrigerate until completely chilled.

7. 7

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

8. 8

   Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm before serving.