Recipe for Ice Cream

A variation on my America’s Test Kitchen base, plus a little something extra:

3 cups of whole milk/half&half (I use a combination of the two to make 3 cups)
3/4 cup sugar
pinch of salt
vanilla
1 tablespoon Amaretto
4 egg yolks
1 lb strawberries

Prepare strawberry base:
In a saucepan, cook strawberries over medium-low heat until a good deal of liquid/juice has been produced (roughly 3/4 – 1 cup), gently crush remaining berries.
Strain and return liquid to saucepan, reduce by a quarter – add berries back in and chill until ready to use.

Prepare ice cream base:
In a saucepan, heat up milk/cream, 1/2 cup sugar, salt and Amaretto until right below boiling point – and steam is coming off the liquid.
Whisk together egg yolks and remaining 1/4 cup sugar until smooth. Temper yolks with 1 cup of liquid, and then add tempered yolks into the saucepan.
Strain ice cream base into a bowl set over an ice bath.
Once cool, stir in strawberry base.

Chill ‘n churn.