Strawberry Ice Cream

Name: Strawberry Ice Cream
Yield: Serves 8 (Makes 1 quart)
Ingredients: 16 ounces, fresh strawberries (about 3 cups), hulled and sliced; Pinch, Salt; 1 1/4 cups, granulated sugar (8 3/4 ounces); 1 1/4 cups, whole milk; 1 1/3 cups, heavy cream; 6 , large egg yolks; 1 teaspoon, fresh lemon juice; 3 tablespoons, vodka; 1 teaspoon, vanilla extract

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Appears in Cook's Illustrated July/August 1993

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Frozen Desserts

The very best ice cream is made with egg yolks, but, for optimum flavor, cut back on the cream and sugar.

SERVES8 (Makes 1 quart)

TIME55 minutes, plus 40 minutes macerating, 50 minutes cooling, 3½ hours chilling, and 2 hours freezing

WHY THIS RECIPE WORKS

Early in our search for the best ice cream recipe, it became apparent that “French-style” ice cream, made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" ice cream, made without eggs. In texture as wel...

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