Strawberry Ice Cream

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Yield:

about 5 quarts

Recipe from

Oxmoor House

Ingredients

1 quart fresh strawberries, washed, hulled, and sliced
1 3/4 cups sugar, divided
1/4 cup corn starch
1/4 teaspoon salt
2 quarts milk
3 eggs
3 egg yolks
2 1/2 tablespoons vanilla extract

Preparation

Mash strawberries with 1/2 cup sugar; cover and chill overnight.

Combine remaining sugar, cornstarch, and salt in a large Dutch oven; gradually stir in milk. Cook over medium heat, stirring constantly with a metal spoon, 10 minutes or until slightly thickened.

Beat 3 eggs and egg yolks. Stir one-fourth of hot milk mixture into beaten eggs; add to remaining hot milk mixture, stirring constantly. Cook over medium heat 2 minutes or until mixture coats the spoon. Cool to room temperature; chill several hours. Stir in vanilla.

Fold strawberries into chilled custard mixture; stir well. Pour mixture into freezer can of a 5- quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 1/2 to 2 hours before serving. Scoop into individual bowls, and serve immediately.

Note:

Oxmoor House Homestyle Recipes

January 1984
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