Prep Time: 10 minutes | Cook Time: 10 minutes
- 6 egg yolks
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 12-ounce can evaporated milk
- 2 cups sliced strawberries
- 1/2 cup heavy whipping cream
In a stand mixer with a whisk attachment, whisk together the egg yolks, sugar, vanilla extract and salt until pale yellow and the mixture falls in thick ribbons, about 5 minutes.
Meanwhile in a medium saucepan heat the evaporated milk to a simmer. With the mixer running, slowly pour the evaporated milk in and whisk until fully incorporated. Transfer back into the saucepan and whisk until the mixture reaches 180ºF. The mixture should be thick. Chill mixture and pour into ice cube trays. Freeze solid, about 4-5 hours.
In a food processor add ice cubes and heavy whipping cream and strawberries. Process until smooth and strawberries are chopped. Transfer to a container and freeze 4 more hours before serving.
You can use frozen strawberries in this recipe instead of fresh.
Keep this ice cream in a air-tight container to prevent freezer burn.
Nothing says summer more than ice cream.