Strawberry and Vanilla Bean Ice Cream

Why have I never made ice cream??

I couldn't believe

1)how easy it was

and

2) how insanely delicious it was.

I decided I would make it every week....and then I reminded myself that ice cream is probably the absolute worst thing for you.

cream.

sugar.

eggs.

mmmm.......isn't that the best combination?

And we licked the ice cream maker clean.

Soooo maybe just once a month.....

Strawberry and Vanilla Bean Ice Cream

recipe from Tartelette

8 egg yolks
2 cups + 4 TBS sugar
4 cups half and half
1 vanilla bean, split open and scraped
2 cup strawberries, hulled and diced

In a large bowl, whisk the egg yolks and two cups of sugar until pale and thick. In a saucepan set over medium heat, bring the half and half and vanilla bean to a simmer, without letting it come to a full boil. Slowly pour the hot cream over the egg yolks mixture while whisking to temper the egg yolks. Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. It should register 170F on a candy thermometer. Let cool completely, strain and refrigerate until cold. While the custard cooling, prepare the strawberries. Place the diced strawberries and the remaining measurement of sugar into a small heavy saucepan over medium heat and cook just long enough for the strawberries to soften and to release some juice. Remove from the heat and let cool. Once both the fruit and the custard are cold, add them to your ice cream maker and follow the manufacture's instructions.

mmm....

enjoy!