Ingredients

For the ice cream base

• 6 egg yolks
• 1 cup malted milk powder
• ¼ cup sugar
• 3 cups half and half (however I use 1 pint of heavy cream and the remainder with whole milk)

For the strawberry purée

• 1 ½ pints strawberries (3 cups), preferably organic, hulled and halved or quartered
• 4  Tbs. sugar
• 2 tsp. balsamic vinegar
• ½ to ¾ cup Bonne Maman Strawberry preserves

Instructions

For the ice cream base

1. In a medium saucepan off the stove, whisk egg yolks, malted milk powder, and sugar into a paste. When thoroughly combined, whisk in half and half, slowly to clear out any lumps. Put to low heat and stir frequently until custard thickens but does not yet simmer. Custard should coat the back of a spoon and a swiped finger should leave a clean line.
2. Chill in the refrigerator overnight.

For the strawberry purée

1. Combine the berries with the sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.  The liquid should have thickened a bit.  Taste and make sure you have a deep flavor or else the ice cream will have no taste.
2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Churn the ice cream

1. The next day, whisk one half of the strawberry purée and ½ cup of the preserves into the chilled ice cream base.  Taste the mixture to make sure the strawberry flavor is strong enough.  If not, add more preserves as necessary.  This is an important step, because if there is not enough flavor in the custard, your finished product  will have little to no strawberry flavor.
2. Then churn according to manufacturer’s instructions. Return to airtight container to freeze for at least two hours before serving.