Serves: 4
Total Calories: 240
Soften the berries a few minutes before beginning. Mix the cream, eggs, and sugar in the blender or food processor. Turn the machine on and off quickly, processing just enough to mix the ingredients.
With the motor running, feed in the frozen strawberries one at a time. Blend or process until the mixture is smooth, stopping to stir with a spatula, if necessary. Add the lemon juice and vanilla in the last few seconds of processing.
Serve at once or store in your freezer. If you store the ice cream in the freezer, remove about 15 minutes before serving to soften it slightly. Makes about 4 servings. (To double the recipe, prepare in 2 batches.)
Editor's Extra: I like this sherbet-like ice cream even without the lemon juice. So easy to make, so good with cake or coffee, so elegant in parfait glasses. A one-pound bag of strawberries equals about 3 cups.
Fun Fact: When a recipe calls for raw eggs, it is a simple process to “home pasteurize” them by coddling them for a few seconds in hot water. Place the whole egg on a spoon and dip it into boiling water for 40 seconds, then immediately put it into cold water to stop the cooking process.
This Quick Strawberry Ice Cream recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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