Strawberry and Vanilla Bean Ice Cream

Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavors and types.

Yield:

Makes 1 quart

Ingredients

1. 500 grams whole milk
2. 140 grams heavy cream
3. 40 grams glucose
4. 150 grams sugar
5. 1 vanilla bean, split and scraped
6. 120 grams egg yolk
7. 175 grams strawberries, hulled and diced
8. 40 grams sugar
9. Place the whole milk, heavy cream, vanilla bean, glucose and half of t

Directions

1. Place the whole milk, heavy cream, vanilla bean, glucose and half of the first amount of sugar in a saucepan. Bring to a boil. In the meantime, whisk together the egg yolk and the other half of sugar in a medium bowl. Temper the hot milk mixture into the egg yolks while whisking. Return this to the pan and cook to 84C or 183F. Strain the ice cream base through a fine sieve into a clean bowl and chill over an ice bath. When cool, cover with plastic wrap and refrigerate for at least 8 hours.
2. In the meantime, cook the hulled and diced strawberries with the 40 grams of sugar in a small saucepan for about 5 minutes. Transfer to a bowl and refrigerate.
3. Churn the vanilla ice cream base in the ice cream machine. When finished, add the cooked strawberries, mix and transfer to a container and freeze.

Notes