Strawberry Ice Cream Recipe
Strawberry Ice Cream Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour + cooling Process: 20 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 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 no 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.
Originally published as Strawberry Ice Cream in Country Extra May 1993, p49

Nutritional Facts

1/2 cup: 209 calories, 7g fat (4g saturated fat), 79mg cholesterol, 155mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 5g protein.

  • 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
  1. 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 no boil. Cover with plastic wrap. Allow to cool for at least 2 hours.
  2. 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.
Originally published as Strawberry Ice Cream in Country Extra May 1993, p49

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