Strawberry Ice Cream
|Evaporated skimmed milk||1 Quart|
|Granulated sugar replacement||3 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Strawberries||2 Cup (32 tbs), sliced|
|Red food color||2 Drop|
Beat eggs until frothy.
Add sugar replacement, salt and lemon juice to the eggs, and beat well.
Gradually beat in the cold milk.
For ice cream freezer: Pour mixture into 1 gal. (4 L) freezer can.
Freeze as directed by manufacturer.
Add strawberries and food color when cream begins to thicken.
For tray freezing: Pour into 3 freezer trays, and freeze until crystals form on edge of trays.
Pour into large bowl; beat well.
Add strawberries and food color, and return to trays.
Repeat for lighter ice cream.
Repack in ice cream or plastic cartons; freeze until firm.