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Strawberry Ice Cream |
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Serves: 24
Print this Recipe
1 serving = 1/2 cup
When we're out in the fields on hot summer days, our family always looks forward to coming in to a cool, refreshing bowl of strawberry ice cream. But even when it's cold outside, we seem to find an excuse to make this treat!
Kimberley Whitham
Moscow, Kansas
6 tablespoons all-purpose flour
3 cups sugar, divided
1 teaspoon salt
6 eggs
4 cups milk
1-1/2 pints strawberries, hulled
2 tablespoons lemon juice
4 cups half and half cream
2 tablespoons vanilla extract
Red food coloring
In a heavy saucepan and using a whisk, combine flour, 2 cups sugar and salt. Beat in eggs and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and coats a spoon (about 45 minutes). Do not boil. Cover with plastic wrap. Allow to cool for at least 2 hours. Meanwhile, in a medium bowl and using a potato masher, crush berries with lemon juice and remaining sugar. Let stand for 1 hour. Pour cream, vanilla, food coloring, egg mixture and berry mixture into an ice cream freezer. Freeze according to manufacturer’s directions. Yield: 3 quarts.
© Copyright Reiman Publications, 1993-1997
Strawberry Ice Cream comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!
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