Shelly's Recipe

Strawberry Cream Freeze

Category: Frozen Desserts

Serves 8

6 large egg yolks
3/4 cup sugar
2 cups heavy cream
2 pints (about 2 pounds) strawberries, washed and hulled
2 teaspoons lemon juice
Red food coloring
Fresh mint sprigs, to garnish

Beat the egg yolks and sugar in a large bowl until thick and creamy. Pour the cream into a small saucepan and heat until barely simmering. Add to the egg mixture, whisking constantly.

Pour the cream mixture into a clean saucepan. Heat over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. (Do not overheat or the mixture will become lumpy.) Let cool.

Meanwhile, process the strawberries and lemon juice in a food processor or blender until smooth. Stir into the cream mixture. Stir in 3 to 4 drops of food coloring and pour into a rigid, freezer-proof container. Cover and freeze until mushy, about 2 hours.

Beat the ice cream with an electric mixer set on low speed until smooth. Freeze until frozen through, 3 to 4 hours. Place in the refrigerator for 20 minutes to soften slightly before serving. Garnish with mint sprigs.