Strawberry Ice Cream

Strawberry Ice Cream
3 cups sugar divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups heavy cream or half & half cream
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice
Rock Salt
** Whole milk, half & half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).

Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
In a large bowl using a potato masher, crush strawberries with lemon juice and the remaining 1 cup sugar. Let stand for 1 hour.
After custard mixture has aged and is well chilled, remove from refrigerator and add and stir together half & half cream, vanilla extract, food coloring (optional), and strawberry mixture. The ice cream mixture is now ready for the freezing process.
From:
http://www.victoriananursery.co.uk/soft_bush_and_cane_fruits/strawberry_seed_sweet_temptation/
Strawberry Ice Cream
http://www.victoriananursery.co.uk/soft_bush_and_cane_fruits/strawberry_seed_sweet_temptation/
Strawberry Ice Cream
0 comments:
Post a Comment