Strawberry Ice Cream

I've been wanting to make strawberry ice cream ever since our strawberry adventure (including the freezer jam party) earlier this summer.  I finally got it together, bought the ingredients and made it.  I can't believe it took me so long, cause it's pretty much amazing!  It is in no way low cal or low fat!  It is the pure and full joy that ice cream is meant to be.  Enjoy!

Strawberry Ice Cream

Recipe adapted from Alton Brown by Krista

Ingredients:
3 cups half and half
1 cup heavy whipping cream
8 egg yolks (yep, 8!  keep those whites though, they freeze well!)
9 oz sugar (I have a scale, so I do measure this out, I'm not sure what it's cup equivalent would be...)
2 teaspoons vanilla extract
2 cups strawberry freezer jam or strawberry sauce

Directions:
Over medium heat bring the half and half and heavy cream to a simmer in a medium sauce pan.  Meanwhile, separate the egg yolks.  Then in a mixing bowl whisk them until they lighten in color just a bit.  Then slowly (very slowly) add the sugar while continuing to whisk.  Once the sugar is mixed in and the cream mixture is simmering, temper the eggs by adding a few ladle-fuls of the cream mixture one at a time and mixing it in.  Then, pour everything back in the sauce pan and heat while stirring constantly to 175 degrees.  After you reach 175 degrees pour mixture into a medium bowl (with a lid).  Allow it to sit at room temp for about a half an hour then add the vanilla extract and strawberry jam (or sauce) when it has cooled.  Put the lid on and chill the mixture in the fridge for 4-8 hours (I make my base at night and chill it over night).  Once chilled freeze in your ice cream maker according to it's directions.  Serve it right away as soft serve or place in a freezer safe container and place in the freezer for a few hours to harden.