strawberry ice cream

Courtesy of Chef Allison Gorlin of Brigtsen's
Brigtsen's Restaurant
723 Dante Street
New Orleans, LA 70118
(504) 861-7610

RECIPE

Chef Allison's STRAWBERRY ICE CREAM

1/3 gallon milk
1 whole vanilla bean
21/2 cup sugar
(combine in pot)

4 cups fresh strawberries puree, strained

7 egg yolks
(in bowl)

11/3 quart cream

Heat milk, vanilla, and sugar on stove till steaming. Once mixture is hot, temper in eggs to mixture.
Tempering, means to whisk small amounts of hot liquid to eggs, slowly, until the egg mixture is
brought to the same temperature as the liquid. Make sure eggs do not scramble.
You can mix about 1/3 of milk mixture, then transfer back to the pot.
Add 11/3 quart cream and strawberry puree. Chill till cool. Run in ice cream maker till done.

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