Homemade Strawberry Ice Cream
|Strawberries||1 Quart (1 liter, fresh)|
|Sugar||125 Milliliter (1/2 cup)|
|Whipping cream||500 Milliliter (2 cups)|
Assemble Juice Extractor.
Process strawberries at recommended speed.
Measure 2 cups (500 ml) juice and 1/2 cup (125 ml) pulp.
Heat juice, sugar, and salt in 2-quart (2 liter) saucepan, stirring occasionally.
Beat eggs in bowl, pour in 1/2 cup (125 ml) hot juice, and mix thoroughly.
Stir slowly into juice in saucepan and continue heating over medium heat; stir constantly until thickened.
Remove from heat.
Beat whipping cream to soft peaks at HIGH.
Fold cream and pulp into chilled custard mixture.
Turn into ice cube trays without dividers or 13*9x2-inch (33x23x5 cm) pan.
Freeze for 3 to 4 hours, or until firm.