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 all-purpose flour
  • 3 cups sugar, divided
  • 1 teaspoon salt
  • 4 cups milk
  • 6 eggs
  • 1-1/2 pints strawberries, hulled
  • 2 tablespoons lemon juice
  • 4 cups half-and-half cream
  • 2 tablespoons McCormick® Pure 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 large saucepan, combine flour, 2 cups sugar and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a large bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
  3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  4. Meanwhile, in a medium bowl and using a potato masher, crush berries with lemon juice and remaining sugar. Let stand 1 hour. Stir cream, vanilla, food coloring if desired and berry mixture into custard.
  5. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. 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.

Sweet White Wine

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

Reviews for Strawberry Ice Cream

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT