This is an ideal ice cream for early summer, when strawberries are at their peak of flavor.

　　

Ingredients

Makes 2 quarts

　　2 pints strawberries, washed and stemmed, plus 1 pint, washed, stemmed, and finely diced

　　2 1/2 cups sugar

　　2 cups heavy cream

　　1 teaspoon pure vanilla extract

　　2 cups whole milk

　　6 large egg yolks

　　

Step 1

Combine the 2 pints whole strawberries with 1 1/2 cups of the sugar in a food processor and puree. Combine the puree, cream, and vanilla in a large pot. Set a large strainer over the pot and set aside.

　　

Step 2

Bring the milk and 1/2 cup of the remaining sugar to a boil in a medium pot over medium heat, stirring frequently. Once at a boil, reduce heat to low.

　　

Step 3

Whisk the egg yolks with the remaining 1/2 cup sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved puree, cream, and vanilla and stir to incorporate.

　　

Step 4

Refrigerate until fully cool before following your ice-cream maker’s manufacturer’s suggestions for freezing. Fold in the remaining diced strawberries before freezing.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.