- In a heat-resistant glass bowl, combine the egg yolks and sugar.
- Once the water boils, reduce the heat to a minimum and place the bowl with the yolks on the saucepan to create a bain-marie.
- Beat the yolks with the sugar using a hand mixer until the mixture turns whitish or yellowish (about 5 minutes). Let it cool to room temperature.
- In another bowl, whip the cold whipped cream until stiff peaks form (about 3-4 minutes).
- Gradually fold the whipped cream into the yolk mixture using a spatula until well integrated.
- You now have the base for your ice cream. It’s perfect for making homemade fruit ice cream, in this case, strawberry.
- Add the previously prepared strawberry puree and gently mix until homogeneous.
- Pour the mixture into a plastic or glass container, spread it evenly, and store it in the freezer for at least 4 hours. For better results, keep it overnight to allow it to set properly.
- Take the ice cream out of the freezer, scoop, and serve chilled.
