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Seasonal berries, including strawberries are a perfect ingredient to use for homemade ice cream.

Strawberry Ice Cream

2 1/4 cups granulated sugar

1 1/2 tablespoons all-purpose flour

3/4 teaspoon salt

6 large eggs, lightly beaten

5 cups milk

1 (12-ounce) can evaporated milk

1 teaspoon vanilla extract

3 cups mashed fresh strawberries

2 cups whipping cream, whipped

3/4 cup granulated sugar

1. Combine first 3 ingredients in a large saucepan; stir well. Add eggs and milks, stirring with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture is thickened (Do Not Boil). Remove from heat, and stir in vanilla; let cool 30 minutes. Cover custard with plastic wrap, gently pressing directly on custard. Chill at least 8 hours.
2. Add strawberries, whipped cream , and 3/4 cup sugar to chilled custard; stir well.
3. Pour mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and salt, and let stand 1 hour before serving.

Makes 4 1/2 quarts.

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