|
Title: Homemade Strawberry Ice Cream Categories: Frozen, Desserts Yield: 6 Servings 1 1/3 c Sugar 1 tb Cornstarch 1 ds Salt 3 c Whole milk 5 oz Evaporated milk 2 Egg yolks 1 c Heavy whipping cream 1 ts Vanilla extract 2 c Strawberries, sliced 2 c Peach slices 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 2-1/2 quarts. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss |