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Homemade Strawberry Ice Cream

Holidaycooking's picture
  Strawberries 1 Quart (1 liter, fresh)
  Sugar 125 Milliliter (1/2 cup)
  Salt 1 Dash
  Eggs 4
  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.
Set aside.
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.
Chill thoroughly.
Assemble Mixer.
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.

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