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Jim Coleman Recipes

Strawberry Ice Cream


  • 3 egg yolks, beaten
  • ½ pint whole milk
  • ½ pint heavy cream
  • 4 ounces sugar
  • 2 cups strawberries, stems removed
  • 1 teaspoon vanilla extract
  • Aged balsamic vinegar to drizzle
  • 1/3 cup dark chocolate chips


Place the strawberries and half the sugar in a food processor. Pulse to desired consistency and place in a bowl. I like mine on the more chunky side. Place in the refrigerator.

In a saucepan, mix the beaten egg yolks with the milk, salt and the remaining sugar. Place over medium heat just to the boiling point (do not let this mixture boil) while constantly stirring.

Transfer the mixture into a chilled bowl to cool and then place in the refrigerator for up to three hours. Keep in mind to stir the mixture from time to time. When the mixture has cooled, stir in the cream and vanilla extract and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacture's instructions.

Optional: Fold into the ice cream dark chocolate chips

Optional: Drizzle with aged balsamic vinegar

©2008 WHYY