Strawberry Ice Cream
SERVES 6 – 8
In 1846, New Jerseyite Nancy Johnson invented the hand-cranked ice cream maker. Ever since, Americans have been celebrating summer with this chilly confection—we like ours with strawberries.
1 1⁄2 cups whole milk
2 egg yolks
3⁄4 cup plus 1⁄3 cup sugar
1 1⁄4 cup heavy cream
1 pint fresh strawberries, hulled and thinly sliced
Juice of 1⁄2 lemon
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold.
4. Combine strawberries, 1/3 cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours.
5. Slightly mash strawberries, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.