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Strawberry Ice Cream

 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 ServingsPrep: 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.
Nutritional Facts: 1 serving (1/2 cup) equals 209 calories,

2 of 2

Strawberry Ice Cream (continued)

Nutritional 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.