Strawberry KitKat Ice Cream

It's hot as hell and the pool is beckoning us right now, but I’m bringing this simple ice cream to you because I’m missing Nantucket and this specialty of Juice Bar. Don’t forget the sugar cone; bonus points if it's a waffle. Happy summer, cheers! 

Ingredients:

1 lb hulled fresh strawberries
2 cups heavy cream
1 cup whole milk
1 1/2 cup sugar
4 large egg yolks
1/2 lb KitKat bars (highly recommend buying the mini unwrapped bars) 

Directions:

1. In a medium pan on medium high heat add the hulled strawberries and 3/4 cup sugar. Cook your strawberries down until the fruit is soft and sugar has melted. Remove from heat and set aside to cool 

2. In another pan on medium heat add egg yolks, remaining sugar, 1 cup heavy cream and whole milk. Wisk well

3. To create your custard, allow ingredients to thicken until it coats the back of a wooden spoon 

4. Once custard has thickened, strain into remaining cream. Place in refrigerator for at least 4 hours to cool down

5. Once custard has chilled, mix in macerated strawberries and pour into ice cream maker following the manufacturer’s instructions

6. Towards the end of the freezing process add the KitKats and mix until incorporated