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Strawberry Ice Cream Recipe
Strawberry Ice Cream Recipe photo by Taste of Home

Strawberry Ice Cream Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 1 hour + cooling Process: 20 min. + freezing
MAKES:24 servings
TOTAL TIME: Prep: 1 hour + cooling Process: 20 min. + freezing
MAKES: 24 servings

Ingredients

  • 6 tablespoons King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Strawberry Ice Cream in Country Extra May 1993, p49

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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