Strawberry swirl ice cream Recipe

How to make it

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• Prepare an ice bath using a large bowl full of ice and water. Have another bowl, one that will fit inside the first without becoming fully submerged, set aside.
• In a heavy-based saucepan pour in the half and half. Using the back of a knife, scrape the seeds out of the bean and into the saucepan, add the pod as well. Season with salt. Over medium heat, bring this mixture to a simmer. Turn off the heat and allow the vanilla to infuse into the liquid for 30 minutes.
• Turn the burner back on and bring the mixture back to a gentle simmer over medium-low.
• In a bowl that can withstand heat, whisk together the egg yolks and 2/3 cup of sugar until it becomes pale yellow and fluffy. Whisking constantly, pour a thin, steady stream of the half and half into the yolk mixture. Once combined, pour the mixture back into the same saucepan and return to the heat. Using a wooden spoon, stir the custard constantly until thickened and coats the back of the spoon, anywhere from 6 to 10 minutes.
• Using a medium-fine mesh sieve, strain the custard into the clean bowl set aside earlier. Immediately place this bowl into the ice bath. Stir occasionally until the custard comes to room temperature. The vanilla bean can be taken at this point, rinsed and set aside to dry on a kitchen towel. Once dry, it can be used to make vanilla sugar.
• Once the custard has cooled, stir in the the heavy cream. Cover and refrigerate until well chilled (I like a good couple of hours).
• Meanwhile, mash the strawberries with the remaining 1 tablespoon sugar and lemon juice. Set aside at room temperature to macerate.
• When the custard is chilled, follow the manufacturer's instructions to churn the ice cream. Once the ice cream is ready, remove the machine's dasher and gently fold in the strawberries and their juices. Do not overmix. Transfer to a food storage container then tightly seal and freeze for at least 2 hours.