Ingredients

• 1½ cups heavy cream
• 2 cups whole milk
• 1 whole egg
• 6 egg yolks
• 1 cup light brown sugar
• 2 cups diced strawberries
• 2½ teaspoons urfa biber
• 1 tablespoon bourbon, or vanilla extract
• 2 tablespoons beet powder (optional, for color)
• ¼ teaspoon Utah Basin Salt

Instructions

1. Bring milk, cream, bourbon or extract, and 2 tsp. of the urfa biber to a simmer.
2. In a medium mixing bowl, whisk the egg and yolks together, add sugar and mix until fully incorporated.
3. Temper the milk and cream mix into the eggs by adding just a small amount of the hot milk at a time, and whisking continuously. Once half of the milk mixture is incorporated into the eggs, the remainder can be added in a steady stream. Take care not to scramble the eggs in the hot cream.
4. Pour the custard in to the sauce pan, and continue to whisk or stir constantly over medium-low heat to thicken. The temperature of the mixture shouldn't exceed 180 degrees Fahrenheit at any point during this step.
5. Dip a spoon or spatula into the mixture, and draw your finger across the back of the spoon through the mixture residue on it. If the track from your finger remains, and the mix doesn't run together to cover up the track, it's thick enough.
6. Pour the ice cream through a fine mesh strainer into a clean, chilled metal bowl and stir in the strawberries, omitting any juice that may have resulted in the bottom of the bowl, the remaining 1/2 tsp. of the urfa biber, the beet powder (if using), and the salt. Place the bowl over another container filled with ice to cool it quickly. Stir occasionally as it cools. At this point, the mixture can be covered and chilled in the refrigerator for up to 48 hours before being churned.
7. Freeze according to your ice cream machine's instructions. Transfer to a freezable container, packing firmly. Press a layer of parchment paper directly on the surface of the ice cream, and then cover with a lid. Place in the freezer for 2-4 hours to fully set.