Strawberry Ice Cream
|Strawberries||1 Quart, washed, drained and hulled|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , beaten|
|Whipping cream||2 Cup (32 tbs)|
Sprinkle strawberries with 1/2 to 2/3 cup sugar, depending on sweetness of berries; mash; chill.
Mix 1 cup sugar, flour, and salt; stir in milk.
Cook and stir over low heat till mixture thickens.
Stir small amount of hot mixture into eggs; then add the eggs to hot mixture.
Cook, stirring constantly for 1 minute.
To custard add mashed berries, cream and vanilla.
Freeze in 2-quart (or larger) ice-cream freezer, using 6 parts ice to 1 part salt.
Being careful not to get brine in ice cream, remove dasher.
Plug opening in lid; cover can with several thicknesses of waxed paper or foil for tight fit; replace lid.
Pack more ice and salt (use 4 parts ice to 1 part salt) around can to fill freezer.
Cover freezer with heavy cloth or newspapers.
Let ripen about 4 hours.