- 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 vanilla extract
- Red food coloring
- 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.
- 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.
- 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.
- 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.
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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