Ice Cream Recipes

Strawberry Ice Cream

Strawberry Ice Cream




 


Strawberry Ice Cream

2 cups Fresh Strawberries, sliced

1/4 cup sugar

1 tablespoon cornstarch

1 dash salt

1 cup milk

2/3 cup light corn syrup, divided

1 egg yolk, slightly beaten

1/2 teaspoon vanilla extract

1 cup Heavy Cream

Ben & Jerry's Homemade Ice Cream & Dessert Book Paperback  January 5, 1987


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In 1 quart saucepan combine sugar, cornstarch and salt. Gradually stir in milk until smooth.

Stir in 1/3 cup corn syrup and egg yolk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in vanilla.

Turn into medium bowl and cover surface with plastic wrap.Refrigerate at least 1 hour or until chilled.

Meanwhile, in blender or food processor, Finely chop strawberries with remaining 1/3 cup corn syrup.

Add to custard with cream; stir until well blended. Freeze in 2 quart electric or hand-crank freezer following manufacturer's directions.

Spoon into freezer containers; cover and freeze several hours or until firm.Makes about 2 quarts.


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