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Bob Bogey's Strawberry Ice Cream




Source of Recipe


Buddy Cookbook


List of Ingredients




2-2/3 C Sugar
1/3 C All-Purpose flour
1/8 t Salt
4 C Whole milk
5 Large eggs
4 C Pureed fresh strawberries (about 3-1/2 to 4 pints)
4 C Whipping cream
4 t Vanilla extract
2-½ t Almond extract


Recipe



The quality of ingredients is extremely important in making good ice cream. Buy the best, ripest fruit and the freshest eggs and dairy products. Do not buy your eggs from a convenience store, where they may have been languishing in the back of a cooler for months, but from a reputable grocery store or supermarket.

Wash, trim and hull the strawberries; cut the larger ones in half. Transfer berries to a blender and puree. Transfer puree to a container and refrigerate.

Combine 1-½ cups of the sugar, flour and salt; set aside

Heat milk in top of a double boiler until hot, but not boiling; add a small amount of the hot milk to the sugar mixture, stirring to make a smooth paste. Then stir sugar mixture back into the remaining milk. Cook, stirring constantly, over medium heat, until slightly thickened. Lower heat to medium-low, cover, and cook 10 minutes.

Lightly beat the eggs in a bowl. Stir about one-fourth of the hot mixture into the eggs; mix well. Stir the egg mixture back into the hot mixture, and cook, stirring constantly, for 1 minute. Allow to cool.

Mix together the strawberry puree, the remaining 1/2 cup of sugar, whipping cream and extracts. Stir into the custard. Keep mixture refrigerated or on ice until ready to freeze.

Pour into freezer can of a hand-turned or electric ice cream freezer. Freeze according to manufacturer's directions. Makes about 4 quarts.

Tips for Making Legendary Ice Cream

Make sure your custard mixture is as cold as possible when you begin freezing the ice cream. In fact, preparing the ice cream mixture the day before makes smoother ice cream and increases the yield.

Keep the beater, top and can of your ice cream freezer in the freezer or on ice so that these parts will be cold when ready for use.

Finely crushed ice will melt more evenly and will, therefore, give you a smoother textured ice cream.

To make and pack 4 quarts of ice cream, you will need about 20 pounds of crushed ice (15 for making and 5 for hardening) and 6 cups of rock (3 and 3) or 4 cups of table salt (2 and 2).

Be careful not to use too much salt. Salt makes the ice and melt water colder, so too much salt can cause the ice cream to freeze too fast on the edge of the can resulting in a grainy texture.