Strawberry Ice Cream

"...once you start, this ice-cream making thing become addictive" from Nigella Lawson.

I think it's absolutely true as I'm getting addictive in making ice cream. Once you master the method of making custard, making ice cream is just easy-peasy. Again, this recipe extracted from the book "Forever Summer". This is a very refreshing ice cream with very rich strawberry flavor. It's so good to have a big scoop especially living in this hot and humid land.

Recipe extracted from "Forever Summer"

1. Hull and rougly chop the strawberries, put them into a bowl and sprinkle over 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.
2. Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes. (I used vanilla extract. So, I added it into the custard at the end.)
3. In a large bowl whisk the egg yolks and the sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture an stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.
4. Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree.
5. Freeze the ice cream in an ice-cream maker then put it into an ice cream container at least 20 minute before serving. (I used kitchen Aid Ice cream bowl for 20 minutes of whisking)