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Strawberry Ice Cream

Holidaycooking's picture
  Strawberries 1 Quart, washed, drained and hulled
  Sugar 2⁄3 Cup (10.67 tbs)
  Sugar 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Salt 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 2 , beaten
  Whipping cream 2 Cup (32 tbs)
  Vanilla 1 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3786 Calories from Fat 1647

% Daily Value*

Total Fat 183 g281.8%

Saturated Fat 115.7 g578.3%

Trans Fat 0 g

Cholesterol 1119.7 mg373.2%

Sodium 540 mg22.5%

Total Carbohydrates 475 g158.2%

Dietary Fiber 19.7 g78.9%

Sugars 425.1 g

Protein 33 g65.9%

Vitamin A 18.9% Vitamin C 927.2%

Calcium 86.1% Iron 40.2%

*Based on a 2000 Calorie diet


Strawberry Ice Cream Recipe