Strawberry Ice Cream Recipe

Strawberry Ice Cream Recipe photo by Taste of Home

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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!

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Strawberry Ice Cream Recipe

Prep: 1 hour + cooling Process: 20 min. + freezing

Yield: 24 Servings

60 20 80

Ingredients

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

Directions

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.

Nutritional Facts 1 serving (1/2 cup) equals 209 calories, 7 g fat (4 g saturated fat), 79 mg cholesterol, 155 mg sodium, 31 g carbohydrate, trace fiber, 5 g protein.

Originally published as Strawberry Ice Cream in Country Extra May 1993, p49