- 1 cup whipping cream
- 1/2 cup half and half
- 2/3 cup sugar
- 5 large egg yolks
- 1/4 cup light corn syrup
3 cups fresh strawberries, hulled (from one 16-ounce container)
Combine cream and half and half in heavy medium saucepan. Stir sugar, yolks and corn syrup in medium bowl. Bring cream mixture to simmer. Gradually stir cream mixture into yolk mixture. Return mixture to saucepan.
Using wooden or rubber spatula, stir over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Transfer custard to bowl. Cover and refrigerate custard until cold.
Puree strawberries in food processor. Gradually blend in custard. Strain custard through fine-mesh sieve. Process in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. Scoop ice cream into bowls and serve.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Serving size = 1 cup
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
450 calories; 29g total fat; 343mg cholesterol; 43mg sodium; 44g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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