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Strawberry Ice Cream
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!
24 Servings
Prep: 1 hour + cooling Process: 20 min. + freezing
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.
Nutrition Facts:
1 serving (1/2 cup) equals 209 calories,
© Taste of Home 2013
2 of 2
Strawberry Ice Cream
(continued)
Nutrition Facts:
7 g fat (4 g saturated fat), 79 mg cholesterol, 155 mg sodium, 31 g carbohydrate, trace fiber, 5 g protein.
Wine:
Sweet White Wine: Enjoy this recipe with a sweet white wine such as
Moscato
or a sweet
Riesling
.
© Taste of Home 2013