Strawberry Ice Cream

Old-Fashioned Strawberry Ice Cream
from Everyday with Rachel Ray

2 c strawberries hulled and roughly chopped
3/4 c sugar
ice water
1 pint half-and-half
2 large egg yolks

In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water. In a medium saucepan, bring half-and-half and remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg yolks, then gradually whisk in about 1/2 c of the hot cream mixture. Pour the mixture into the saucepan and cook, whisking constantly, over medium heat until steaming hot and frothy, about 3 minutes. Strain the custard into the bowl of strawberries. Let stand, whisking occasionally, until cool. Using an ice cream maker, process the cooled custard according to the manufacturer's instructions. Transfer into and airtight container and freeze. Makes about 1 quart.