Strawberry Ice Cream 1
Juicy, seasonal berries, such as strawberries, are the ideal flavor ingredient to use in homemade 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.