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Strawberry ice cream

Ingredients

2 cups milk

1 cup sugar

6 egg yolks, lightly beaten

1 teaspoon pure vanilla extract

1 pint heavy cream

2 cups crushed strawberries

Method

Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over simmering water and heat 15 minutes, stirring now and then at first, constantly toward the end. Cool, add vanilla extract and cream. Fold in the strawberries. Freeze in a crank – type freezer [hand or electric] or automatic ice cream machine, following the manufacturer’s directions.

Easy, Eggless Strawberry Ice Cream

PREP TIME 10 Min

READY IN 1 Hr

INGREDIENTS

2 cups whole milk

2 cups heavy cream

1 cup white sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

2 cups mashed fresh strawberries

2 drops red food coloring (optional)

DIRECTIONS

In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

OLD-FASHIONED STRAWBERRY

1 pt Strawberries

1 c Sugar

1 Egg

1 c Half and half

1 t Vanilla

3 c Heavy cream

Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. Transfer puree to a bowl and cool in the refrigerator.

Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions.

When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart.

STRAWBERRY SORBET

You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.

2 pints strawberries, washed and hulled

1 cup plus 2 tablespoons superfine sugar

1/4 cup fresh lemon juice

Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

EASY HOMEMADE STRAWBERRY ICE CREAM

1 can sweetened condensed milk

1 tbsp. vanilla extract

1 c. pureed or mashed strawberries

Red food coloring (if desired)

2 c. whipping cream, whipped (do not use non-dairy whipped topping)

In large bowl, combine sweetened condensed milk and vanilla extract. Stir in strawberries and red food coloring (if desired). Fold in whipped cream. Pour into 9 x 5 inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Leftovers to freezer

If you have a ice cream maker it came with a book and will have recipes in it. Could look at the companies web site if you have misplaced the item.