• 2 Packages (10 ounces each) Driscoll’s Rosé Strawberries™, hulled
  • 3 egg yolks
  • 3/4 Cup sugar
  • 1 1/2 Cups heavy cream, divided
  • 3 Tablespoons agave syrup or light corn syrup
  • 4 waffle cones (optional)
  • Toasted almonds (optional garnish)
  • Toasted coconut (optional garnish)
  • Crushed sugar cookies (optional garnish)
  • Crushed snickerdoodle cookies (optional garnish)
  1. PLACE 2 packages hulled strawberries into the bowl of a food processor.
  2. PULSE until coarsely chopped.
  3. TRANSFER chopped strawberries to a large bowl and SET ASIDE.
  4. PLACE 3 egg yolks into a medium bowl.
  5. ADD 3/4 cup sugar and ADD 1/4 cup heavy cream and ADD 3 tablespoons agave syrup or light corn syrup.
  6. WHISK to combine.
  7. SET ASIDE egg yolk mixture.
  8. POUR remaining 1 ¼ cups heavy cream into a saucepan.
  9. HEAT over medium just until barely steaming. Do not overcook.
  10. POUR hot cream slowly into egg yolk mixture while WHISKING constantly.
  11. RETURN entire mixture to saucepan.
  12. HEAT over medium while WHISKING constantly until mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow mixture to boil.
  13. STRAIN custard through a fine-mesh sieve into chopped strawberries.
  14. STIR to combine.
  15. REFRIGERATE until chilled.
  16. FILL an ice cream maker with ice cream mixture.
  17. FREEZE according to manufacturer's instructions.
  18. SCOOP ice cream into 4 waffle cones or 4 dessert bowls.
  19. GARNISH with your favorite garnishes and SERVE immediately.