- Half a kilo of strawberries
- Half a liter of cream
- 4 egg yolks
- 250 gr. sugar
- 1 vanilla pod
- Orange and lemon peel.
- Pour the cream into a saucepan along with the open vanilla pod and the orange and lemon peel. Turn the heat to medium. Once it begins to boil, slowly fold in the egg yolks and half the sugar. Mix well and heat up again, being careful not to allow it to boil.
- Allow to cool and reserve. In the meantime, simmer the strawberries with the remaining sugar for 15 minutes over a medium heat, until they sweat their juices. Blend the mixture and allow to cool. Now mix with the creamy mixture and freeze.
For a creamier ice cream without crystals, vigorously whisk the ice cream during freezing. Repeat every 30 mins. The freezing time will take longer but it's well worth it. To prepare chocolate ice cream, use cocoa powder or a light chocolate sauce made by mixing cocoa cover with syrup or custard, instead of strawberries.