I've made this ice cream often, and it comes out smooth and creamy every time. Our state produces of lot of strawberries, and they are so good! — Leone Mayne, Frostproof, Florida
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VERIFIED BY Taste of Home Test Kitchen
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- 2 eggs
- 2 cups milk
- 1-1/4 cups sugar
- 1 cup miniature marshmallows
- 2 cups pureed unsweetened strawberries
- 1 cup half-and-half cream
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately; add marshmallows, stirring until melted.
- Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- Fill cylinder of ice cream freezer two-third 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: about 2 quarts.
Originally published as Strawberry Ice Cream in Country
June/July 1998, p49
Reviews forBest Strawberry Ice Cream
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MY REVIEW
Reviewed Jul. 6, 2016
"Best ice cream recipe that I've found. Looking forward to trying other fruits with it."
MY REVIEW
Reviewed Apr. 14, 2015
"This recipe is awful!! I knew adding marshmallows was a mistake. It had a chalky aftertaste. I took one taste... Threw everything out and deleted the recipe. What a waste of ingredients and time!!"
MY REVIEW
Reviewed Jun. 22, 2014
"Very good! A hit at a friends get together. I think I will try it with peaches. Since I didn't plan ahead, I cooled it for a period in the freezer rather than cooling overnight and had no problem."
MY REVIEW
Reviewed Jul. 10, 2012
"Great flavor. I did have a little trouble getting the mini marshmallows to melt down. I finally used a whisk and that broke them down so they would blend smoothly."
MY REVIEW
Reviewed Mar. 29, 2011
"used marshmallow creme isnstead its amazing"
