Strawberry ice cream

Ingredients:

• 3 tbsp. cream 10%
• 2 tbsp. + 2 tbsp. sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 9 large egg yolks
• 3 cups heavy cream
• 450 g of hulled strawberries + extra for garnish
• Special equipment: ice cream maker

Preparation:

1. Combine the cream with 2 cups of sugar in a medium saucepan and heat over medium heat. Halve the vanilla bean, scrape out the seeds, and add them to the cream (or add vanilla extract). Heat the cream until just barely simmering.
2. In a large bowl, whisk the egg yolks vigorously until they begin to lighten in color, about 2 minutes.
3. Then take a ladle of hot cream and very slowly pour it into the bowl with the egg yolks, whisking constantly. This will temper the yolks before adding them to the pan. Gradually add another ladle of hot cream, whisking constantly.
4. Pour the tempered yolks into the saucepan with the cream and stir gently with a wooden spoon until the cream thickens and coats the spoon, 2 to 4 minutes.
5. Place a sieve over a clean bowl. Strain the cream through the sieve. Add the heavy cream and fold gently. Refrigerate until completely chilled, about 2 hours.
6. Meanwhile, combine the strawberries with the remaining 2 tablespoons of sugar in a blender. Blend until smooth (or leave some chunks if you want some texture). Transfer the pureed strawberries to the chilled cream and mix.
7. Transfer the custard to an ice cream maker and prepare the ice cream according to the manufacturer's instructions. If your ice cream maker is small, you may need to make the ice cream in two batches. Transfer the ice cream to a container and freeze until completely set, at least 4 hours.