Strawberry Ice Cream
|Light cream||1 Cup (16 tbs)|
|Juice||1 Cup (16 tbs), drained from strawberries|
|Sugar||3⁄4 Cup (12 tbs)|
|Red food coloring||1 Teaspoon|
|Frozen strawberries||16 Ounce, thawed and drained|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
Put cream, strawberry juice, sugar, cornstarch and salt into Osterizer container, cover and process at STIR until mixed.
Pour into saucepan and cook over medium heat, stirring constantly, until thickened.
Put eggs into Osterizer container, cover and blend at STIR until lemon colored.
Remove cover and gradually add the cooked cornstarch mixture and a few drops of food coloring.
Replace cover and blend well.
Return to saucepan, cook 3 to 5 minutes longer, stirring constantly.
Put cream into Osterizer container, cover and process at WHIP until thickened.
Use a rubber spatula to push thickening cream into center from the sides.
Put cream in a large mixing bowl, add cooled mixture and strawberries and fold together gently and thoroughly.
Pour into freezer trays, cover tightly and freeze.