We've only made the batter. tomorrow we will make the ice cream. We doubled the recipe. Hopefully it's not too much for the ice cream maker. If it starts to look like it, we can always not pour all of it in in one batch making. We oopsied and put the chopped strawberries in the batter... as opposed to waiting until near the end of the ice cream making process before adding them. We shall see what happens. We also added about 1/3 cup extra of the puree in the double batch, because we had it.
UPDATE: This recipe needed to be ice creamed in two batches. We didn't split it very evenly and so I'm wondering how much that affected doing two batches on one bowl freeze (the bowl needs to freeze for 15 hours and I was hoping that we could get two batches of the same ice cream on one freeze of the bowl. We did, but the second one didn't cream up quite as much and iced up a little bit in the freezer. I'm not sure if this could be rectified by having more even batches or not. I wasn't quite as fond of the strawberry chunks, but I suppose some might be.
The double recipe made 10 cups as opposed to 6...
2 cups (480 ml) half-and-half
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
4 ounces (115 grams) cream cheese, room temperature
3 large egg yolks
2/3 cup (130 grams) granulated white sugar
2/3 cup strawberry puree (sauce)
1 cup fresh strawberries, chopped
In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Meanwhile in a stainless steel bowl beat the cream cheese, egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don not curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water (We ran into a small problem in that the liquid just barely fit in the top of my double boiler) and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a (wooden) spoon (170 degrees F) (77 degrees C). (We used a thermometer as we were running out of spoons-especially of the wooden variety as I only have one.)
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using, and the strawberry puree. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, stir in the cut up fresh strawberries and transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
Makes about 3 cups.