BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTSSTRAWBERRY ICE CREAM
Ingredients:
2¼ cups heavy cream
1 cup sugar
6 large egg yolks
1/8 teaspoon sea salt
2 cups fresh strawberries, cleaned and stemmed
Method:
In a heavy sauce pan, combine heavy cream, sugar, yolks, salt and berries; cook over low heat, whisking constantly for 12 -15 minutes; custard should coat the spoon without running off; remove from heat and cool. Follow manufacturer’s instructions for ice cream machine blending.
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