French Vanilla and Fresh Strawberry Ice Cream (homemade GLC)

2 1/2 cups half and half
8 egg yolks
1 cup granulated sugar
2 1/2 cups heavy whipping cream
4 tsp. pure vanilla extract
1/8 tsp. salt
2 cups of chopped fresh strawberries

Additional calories for adding nuts, chocolate syrup, etc., but very tasty.

n medium saucepan over medium heat, heat half and half until very hot but not boiling stirring often. Remove from heat and set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer and turn to speed 2 mixing about 30 seconds or until well blended and slightly thickened. Continuing on speed 2 gradually add half and half mixing until blended. Return half and half mixture to saucepan and 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 for at least 8 hours.

(If you have ice cream maker assemble and engage freeze bowl, dasher and drive assembly as directed. Turn to stir (speed 1). Using container with spout pour mixture into freezer bowl; continue on stir for 15-20seconds or until desired consistency.) Immediately transfer ice cream into serving dishes or air-tight container.

Serving Size: 20 half-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user LAC936.