Best Strawberry Ice Cream
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min. + freezing
YIELD: about 2 quarts.
I've made this strawberry ice cream recipe 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
Ingredients
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2 eggs
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2 cups milk
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1-1/4 cups sugar
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1 cup miniature marshmallows
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2 cups pureed unsweetened strawberries
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1 cup half-and-half cream
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1/2 cup heavy whipping cream
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1 teaspoon vanilla extract
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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Nutrition Facts
1/2 cup: 153 calories, 6g fat (4g saturated fat), 48mg cholesterol, 35mg sodium, 22g carbohydrate (20g sugars, 1g fiber), 3g protein.
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