Double Strawberry Ice Cream
In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160°F on instant-read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.Advertisement
Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1-2/3 cups.) Cover; refrigerate until ready to use.
Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturers directions. Transfer to shallow 2-1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.