Homemade strawberry ice cream
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 1 | dash | Salt |
| 3 | cups | Whole milk |
| 5 | ounces | Evaporated milk |
| 2 | Egg yolks | |
| 1 | cup | Heavy whipping cream |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Strawberries -- sliced |
| 2 | cups | Peach slices |
Directions
Combine sugar, cornstarch (or 2 Tbsp. flour), salt and milk in medium saucepan. Blend well. Cook over medium heat until hot but not bubbling. Mix lightly beaten egg yolks and 1 cup of the hot milk mixture together, stirring constantly. Pour this back into the pan with remaining milk mixture. Cook, stirring constantly, over low heat until slightly thick; about 2-3 minutes. Add evaporated milk, whipping cream and vanilla. Cool to lukewarm. Gently stir in the strawberries or peaches. Freeze in ice-cream freezer according to manufacturer's directions. Refreeze any leftover ice cream.
Makes about 2 to 2-½ quarts.
Recipe By : Jo Anne Merrill