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Homemade Strawberry Ice Cream




Source of Recipe


Internet


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.