Creamy Homemade Strawberry Ice Cream

Instructions

1. 1

   In a large heavy saucepan, combine the eggs and milk; stir in the sugar. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon and reaches at least 160°F. Do not allow to boil.

2. 2

   Remove from heat and immediately stir in the marshmallows until melted. Quickly transfer the mixture to a large bowl and place the bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cooled.

3. 3

   Stir in the remaining ingredients - pureed strawberries, half-and-half, heavy cream, and vanilla. Press plastic wrap directly on the surface of the custard and refrigerate for several hours or overnight.

4. 4

   Fill the cylinder of an ice cream maker two-thirds full and freeze according to the manufacturer's instructions. Transfer the ice cream to freezer containers, allowing headspace for expansion, and freeze for 2-4 hours until firm. Repeat with any remaining ice cream mixture.