Strawberry Sundae Ice Cream |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
This calorie laden delicious ice cream makes enough ice cream for a large crowd. Cook time is estimated processing time which changes with machine used. Recipe source: local newspaper article on home made ice cream. Ingredients:
4 eggs (or egg substitute to equal 4 eggs) |
2 1/2 cups sugar |
1 (16 ounce) package frozen strawberries, partially thawed |
1 -2 ripe banana, mashed |
1 (20 ounce) can crushed pineapple |
1 cup chopped nuts |
1 (16 ounce) can strawberry soda |
1 (15 ounce) can sweetened condensed milk |
1 (15 ounce) can evaporated milk |
2 cups heavy whipping cream |
2 cups half-and-half |
Directions:
1. ***Very important*** If using eggs they must be pasteurized to make ice cream safe to eat.
2. To pasteurize eggs: in a top pan of a double boiler or use two saucepans (the bottom one will have boiling water) stir together eggs, 1/2 cup evaporated milk, 1/2 cup sugar, 4 teaspoons water and 1/4 teaspoon cream of tartar over boiling water over med-low heat.
3. Stir constantly until mixture reaches 160°F.
4. If you don't stir constantly eggs will cook.
5. Cool in refrigerator before continuing.
6. In a large bowl beat pasteurized eggs (or egg substitute) until foamy.
7. Add remaining sugar to egg and beat well.
8. Add rest of ingredients and stir well.
9. Pour into 6-quart ice cream freezer and process (freeze) according to manufacturer's directions.
|
|