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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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When we're out in the fields on hot summer days, our family always looks forward to coming in to a cool, refreshing bowl of strawberry ice cream. But even when it's cold outside, we seem to find an excuse to make this treat! Ingredients:
6 tablespoons king arthur unbleached all-purpose flour |
3 cups sugar, divided |
1 teaspoon salt |
6 eggs |
4 cups milk |
1-1/2 pints strawberries, hulled |
2 tablespoons lemon juice |
4 cups half-and-half cream |
2 tablespoons vanilla extract |
red food coloring |
Directions:
1. In a heavy saucepan and using a whisk, combine flour, 2 cups sugar and salt. Beat in eggs and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and coats a spoon (about 45 minutes). Do not boil. Cover with plastic wrap. Allow to cool for at least 2 hours.
2. Meanwhile, in a medium bowl and using a potato masher, crush berries with lemon juice and remaining sugar. Let stand for 1 hour. Pour cream, vanilla, food coloring, egg mixture and berry mixture into an ice cream freezer. Freeze according to manufacturer's directions. Yield: 3 quarts.
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