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 egg yolks
2 1/2 tablespoons vanilla extract
How to Make It
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.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.