Ingredients:
2 Cup of fresh strawberries, cleaned and hulled
2 Cup of half and half cream
1 Cup of whipping cream
1 Cup of white sugar
1 fresh vanilla bean
split and scraped
Directions:
In a large saucepan, combine the cream the sugar, the vanilla bean and it's pulp. With a candy thermometer, bring your cream mixture to 170F over medium. Make sure to stir frequently so the cream does not cook on the bottom of your pan.
Remove from heat and allow to cool slightly. In a food processor, make a puree with the strawberries. You can put the mixture through a sieve if you don't want the strawberry pieces in your ice cream or you can just add the puree to the cream mixture.
Mix well. Pour mixture into lidded container and refrigerate overnight to mellow flavors and texture. Remove the hull of the vanilla bean from the ice cream mixture and freeze it in ice cream mixer according to units instructions. The mixture will not freeze hard in the machine.
Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
