Pioneer Woman Strawberry Ice Cream Recipe

Stir the half-and-half and two cups sugar in a medium saucepan over medium-low heat.

Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract.) Heat the mixture until it’s just hot.

In a sizeable bowl, beat the egg yolks with a whisk until they start to lighten in color.

Take a ladle of the hot half-and-half mixture and slowly drizzle it into the bowl with the egg yolks, whisking the entire time.

Repeat with a second ladle of hot half-and-half mixture, being sure to whisk throughout.

Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for two to four minutes, cooking it slowly until it is thick enough to coat the spoon.

Pour this thick liquid through a fine mesh strainer and into a clean bowl.

Add in the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for about two hours. You want it to be chilled.

Combine the strawberries and two tablespoons of sugar in a blender.

Puree until smooth or just prior to being smooth if you prefer texture. Pour the pureed strawberries into the chilled custard mixture and stir.

Pour this mixture into your ice cream maker and freeze it according to its directions.

After it freezes, transfer it to a freezer-safe container and freeze it until firm.