2 C. half-and-half
1-1/4 C. reduced fat milk
1-1/2 C. sugar, divided
3 large egg yolks
1/2 C. water
1 oz fresh mint
2 C fresh strawberries, chopped
Combine half-and-half and milk in a heavy saucepan; bring to a boil.
Combine 1/2 C sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to med-low and cook 2 minutes more or until a thermometer registers 160, stirring constantly. Remove from heat. Cool in refrigerator completely, stirring occasionally.
Combine remaining 1 C. sugar and 1/2 C. water in a small saucepan and heat until sugar dissolves. Add mint to hot syrup; steep for 5 minutes. Remove mint and discard. Pour syrup over berries and let stand for 20 minutes. Add berries and syrup to milk mixture. Cover and chill, stirring occasionally.
Pour mixture into the freezer can of an ice cream freezer and freeze according to manufacturer's instructions. Spoon the ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.
Serving size: 3/4 C. Calories: 274 Fat 9.1g, Carbs: 45.6g,