Ingredients:
- 500 grams of strawberries
- 100 grams of sugar
- 240 ml of cold whipping cream
- 3 egg yolks
Preparation:
- Clean and halve the fresh strawberries.
- Blend the strawberries until smooth, like a milkshake.
- Heat a couple of glasses of water in a saucepan over medium-high heat until boiling.
- In a heat-resistant glass bowl, combine the egg yolks and sugar.
- Once the water boils, reduce the heat to low and place the bowl of yolks on top of the saucepan for a bain-marie.
- Beat the yolks and sugar with a whisk for about 5 minutes until the mixture turns pale yellow. Remove the bowl and let it cool to room temperature.
- Meanwhile, whip the cold cream in another bowl for 3-4 minutes until stiff peaks form.
- Gradually fold the whipped cream into the yolk mixture using a spatula until fully combined.
- Add the strawberry puree to the mixture and gently fold until homogeneous.
- Pour the mixture into a plastic or glass container, smooth the surface, and freeze for at least 4 hours, preferably overnight for better consistency.
- Before serving, let the homemade strawberry ice cream sit at room temperature for 5 minutes to soften, making it easier to scoop.
