2 cups cream (I use goat cream because I have goats)
2 cups mashed or pureed fresh strawberries
pinch sea salt
1/2 cup sugar (I used unbleached cane sugar)
3 egg yolks, beaten
1 tsp vanilla extract
In a saucepan heat cream, strawberries, salt, and sugar until just before simmering. Slowly add to the egg yolks, whisking or stirring vigorously. Stir in vanilla and chill. Freeze according to your ice cream maker manufacturer directions. (In my little Cuisinart it takes 15 to 20 minutes). Enjoy!
Strawberries & Cream Ice Cream © May 2014