3 large eggs, cold
3 large yolks, cold
1 cup sugar
1 1/2 – 2 cups strawberry puree
4 ounces strawberry liquor
2 ounces Pinot noir
1 1/2 cups heavy cream
3 tablespoons sugar
1 1/2 teaspoons vanilla
pinch salt

For the custard base: Whisk eggs, yolks, sugar and Berry purée over double boiler being sure simmering water doesn’t touch the bottom of the bowl. Whisk for about 1 minute to make it smooth. Combine alcohols and add 1/3 at a time, whisking into egg mixture, until all is combined about 4 minutes. Chill this mixture.
Meantime, whip heavy cream with the second sugar, vanilla and little pinch of salt. Beat until enough air is incorporated to make soft peaks. Refrigerate whipped cream until custard base is chilled then combine by folding in 1/3 of the whipped cream at a time into the custard.
Freeze for service. At service, scoop small scoops onto a chilled sheet pan and hold in freezer until needed. Depending upon size of scoop, you may wish to bring out 5-10 minutes before serving to temper a bit before serving.


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