Adapted from Frank Stitt’s Southern Table

2 cups ripe strawberries, chopped
1/2 cup + 2 Tbsp sugar
2 cups half-and-half
1/2 vanilla bean, split
6 large egg yolks
1 cup cold heavy cream

Place the strawberries in a large bowl and toss with the 2 tablespoons sugar. Set aside to macerate for 30 minutes. Remove 1/2 cup of the berries and puree in a blender or food processor. Return strawberry puree to bowl. In a large nonreactive saucepan, combine the half-and-half, the 1/2 cup sugar, and the vanilla b...

Continue reading ...