- 1 pound fresh strawberries
- 1 cup sugar, divided
- 2 cups heavy cream
- 1 1/2 cups half & half
- 7 large egg yolks
- 2 tbsp cornstarch
- 1/8 tsp salt
- Combine the strawberries and 1/4 cup sugar in a bowl; toss well and let stand 30 minutes. Transfer to a blender and process until smooth. Strain mixture through a wire mesh sieve over a bowl, pressing with a wooden spoon; discard solids. Chill until ready to use.
- Combine the cream and 1 cup of the half & half in a medium sauce pan over medium heat until hot.
- Meanwhile, combine the egg yolks, remaining 3/4 cup sugar, cornstarch, and salt in a large bowl and whisk vigorously until pale and thick. Gradually add the hot cream to the yolk mixture, stirring constantly with a whisk. Return milk/yolk mixture to the saucepan. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, 7-8 minutes or until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pour in the reserved 1/2 cup half & half then pour the mixture into a clean bowl and set it in a larger bowl filled with ice water. Cool mixture completely, stirring often. Stir in the strawberry puree then cover and chill, stirring occasionally, until cold, about 30 minutes.
- Pour the strawberry mixture into a 13-inch x 9-inch baking dish and set in the freezer. Allow to freeze 1 hour then with a rubber spatula scrape any of the mixture that has frozen near the edges. Beat the mixture vigorously with the spatula, being sure to mash any of the frozen bits then return to the freezer. Freeze the mixture until frozen, about two hours longer, stirring vigorously every 30 minutes. Transfer to a sealed container to store.
1 1/2 quarts