strawberry is technically my ninth, but the peach i made before this turned out so strangely i want to wipe it from my memory. and so did the strawberry, to some extent. i think this is due to the fact that in fruit ice creams, one mixes in a significant amount of fruit purée, which in turn makes the whole thing icier and freeze a lot harder. not really sure. i've just been letting the ice cream sit out for a bit before scooping, and (as you can see) it scoops out in chunks, rather than real scoops. oh well, going to have to keep working on these.the strawberry ice cream still tastes delicious and fresh despite the weird consistency, so i'll include it.
(makes 4 1/2 cups)
1 quart fresh strawberries, hulled
1 1/2 cups heavy cream
3/4 cup white sugar
3 egg yolks
3 tbsp light corn syrup
place the berries into the container of a blender of food processor, and purée until smooth. pour into a large bowl, and set aside.
heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. in a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. gradually pour the hot cream into the yolk mixture, whisking constantly. return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. do not allow the mixture to boil. strain custard into the berry purée through a sieve, mix, and refrigerate until chilled.
fill and ice cream maker with with the mixture, and freeze according to the manufacturer's instructions.
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