Strawberry Ice Cream

• 1 1/2 cups whole milk
• 1 1/2 cups whipping cream
• 1 vanilla bean, split lengthwise
• 9 egg yolks
• 1 cup plus 2 tablespoons sugar
• 6 cups strawberries, hulled (about two 1-pint baskets)
• 1/4 cup light corn syrup
• 6 fresh whole strawberries

1. Combine milk and cream in heavy medium saucepan.
2. Scrape in seeds from vanilla bean; add bean.
3. Bring to simmer.
4. Remove from heat.
5. Cover; let steep 1 hour.
6. Bring milk mixture to simmer.
7. Whisk yolks and 1/2 cup sugar in medium bowl.
8. Gradually whisk in hot milk mixture.
9. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil).
10. Strain into bowl.
11. Cover and refrigerate custard until cold.
12. Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor.
13. Mix puree into custard.
14. Process custard in ice cream maker according to manufacturer's instructions.
15. Transfer to container and freeze.
16. (Ice cream can be prepared 2 days ahead.)
17. Scoop ice cream into bowls.
18. Garnish each with whole berry and serve.

milk, whipping cream, vanilla bean, egg yolks, sugar, strawberries, light corn syrup, whole strawberries

Taken from www.epicurious.com/recipes/food/views/strawberry-ice-cream-5321 (may not work)