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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
  • 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

Directions

  • 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,

2 of 2

Strawberry Ice Cream (continued)

Directions (continued)

  • 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.
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.
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