Strawberry Ice Cream
3 egg yolks (beaten)
1 cup of whole milk, chilled
1 cup of heavy cream, chilled
1/2 cup sugar
2 cups of fresh strawberries, cut up in small pieces
1 teaspoon vanilla extract
Take the strawberries and mash them with half the amount of sugar (1/4 cup) in a
bowl. Place in refrigerator to chill while making the rest of the recipe.
In separate saucepan, mix egg yolks with the milk, salt and remaining sugar (1/4
cup). Place over medium heat just to boiling point stirring continuously. DO NOT
Transfer the mixture into a chilled bowl to cool. When mixture is cool place in
refrigerator for up to 3 hours, remembering to stir the mixture from time to time.
When chilled, stir into the mixture the cream and vanilla extract and then blend
into the strawberry/sugar mixture.
Switch ice cream maker ON and pour the mixture into the ice cream maker chute
while paddle is moving. After the ice cream has thickened, about 30 minutes later,
the ice cream is ready to serve.
Butter Pecan Ice Cream
2 cups of heavy cream, chilled
¼ cup of brown sugar
1 tablespoon of butter
¼ cup of chopped pecans
1/2 teaspoon vanilla extract
Place the cream, sugar and butter into a saucepan and mix together over a low
heat. Stir until mixture starts to bubble around the edges. Remove the
saucepan from heat and allow to cool completely. Place in refrigerator for one
hour to chill.
When mixture is cold, switch ice cream maker ON and pour the mixture into the
ice cream maker chute while paddle is moving. Pour in cream and vanilla extract.
Add the chopped pecans after mixture begins to thicken, about 10 minutes.
After the ice cream has thickened, about 30 minutes later, the ice cream is ready