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Seasonal berries like strawberries are
the ideal flavor ingredient to use in 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 NESTLÉ® CARNATION® Evaporated Milk
- 1 teaspoon vanilla extract
- 3 cups mashed fresh strawberries
- 2 cups whipping cream, whipped
- 3/4 cup granulated sugar
- 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.
- Add strawberries, whipped cream , and
3/4 cup sugar to chilled custard; stir well.
- 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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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