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Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream is a volume 7-05 may 2004 recipe made with Flour, Salt, Sugar, Whole Milk, and Eggs. Serves 20. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1/2 tsp
• 1 1/2 cup
• 3 cup
• 3
• 2 pt
• 1 tbsp
• 1 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   In heavy 3-quart saucepan, mix flour, salt and 1 cup sugar; Stir in milk.

2. 2

   Cook over medium heat until mixture thickens slightly and boils, stirring frequently. Boil 1 minute.

3. 3

   In medium bowl, with wire whisk, beat eggs slightly. Gradually beat about

4. 4

   Pour egg mixture in steady stream, into hot milk mixture in saucepan, beating rapidly with whisk to prevent lumps.

5. 5

   Cook over low heat, stirring constantly, until mixture thickens and coats back of spoon well, about 30 seconds.

6. 6

   Mixture should reach 160 degrees, but do not boil or mixture will curdle.

7. 7

   Strain custard through sieve into large bowl, put a sheet of waxed paper directly onto surface of custard so film will not form.

8. 8

   When cool, refrigerate at least 3 hours.

9. 9

   While custard is chilling, in medium bowl, stir crushed strawberries with lemon juice and remaining 1/2 cup sugar, refrigerate at least 20 minutes to blend flavors.

10. 10

    Pour custard, cream, vanilla and strawberry mixture into 4-6 quart ice cream can or freezer chamber of ice cream maker.

11. 11

    Freeze according to the ice cream freezer's manufacturer's directions.

12. 12

    Serve when hardened or freeze in containers.

13. 13

    Contributed to the FareShare Gazette by PattyG 13 May 2004 www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0