Monday, May 25, 2009

Strawberry Ice Cream

So today was Memorial Day and we had a picnic with our Journey group from church. I made ice cream. I love homemade ice cream. It is like the best stuff ever. Since I was at my parents this morning without my usual ice cream recipe, my mom found one for me in her Southern Living cookbook. If it is by Southern Living, you can be sure it will be good. This ice cream started with making a custard. I was a little wary of this, because it contained eggs, but it all turned out okay. One recommendation that I have though is that while making the custard, after putting in the sugar mixture, stir constantly. I burned mine some by not doing this. Here is the recipe:

Strawberry Ice Cream

2 c sugar divided
1/4 c all purpose flour
dash of salt
3 c milk
4 lrg eggs, lightly beaten
3 c pureed fresh strawberries
3 c whipping cream
1 TBS vanilla extract
2 tsp almond extract
- combine 1 1/2 c sugar, flour, and salt; set aside
- heat milk in top of double boiler until hot; add a small amount of milk to sugar mixture, stirring to make a smoth paste. Stir sugar mixture into remaining milk; cook over medium heat, stirring constantly, until slightly thinckened. Cover and cook 10 minutes, stirring often.
- stir about 1/4 of hot mixture into beaten eggs; add remainging hot mixture. Cook one minute stirring constantly, Cool.
- combine strawberries, remaining 1/2 c sugar, whipping cream, and flavorings; stir into custard
- pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturers instructions. Mixture does not need ripening.
Yield 3 quarts.

Enjoy some this summer!

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