Overview
Strawberry Ice Cream (KitchenAid Recipe) 2-1/2 cups half-and-half 8 egg yolks 1 cup sugar 2-1/2 cups whipping cream 4 teaspoons vanilla 1 teaspoon salt In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside. Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours. In medium bowl, combine 2 cups chopped, fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons sugar, if desired. Let stand while ice cream is processing. Assemble and engage freeze bowl, dasher, and drive-body interface as directed in attachment instructions. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes, or freeze in an airtight container. Add strawberries during last 3 to 5 minutes of freeze time. Yield: 20 servings (1/2 cup per serving). Per Serving: About 210 cal, 3 g pro, 14 g carb, 16 g total fat, 10 g sat fat, 135 mg chol, 40 mg sod.