Homemade Strawberry-vanilla Ice Cream |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This homemade ice cream makes a refreshing summer treat. The recipe doesn't require an ice cream machine, so anybody can do this on the stovetop. Freezes overnight and makes 1 gallon. Cook time does not include freezing time. Ingredients:
1 cup cold milk |
2 cups sugar |
1/2 cup cornstarch |
1/4 tsp. salt |
1 quart whole milk |
4 egg yolks |
2 tbsp. milk |
1 package unflavored gelatine |
3 tsp. cold milk |
1 quart heavy cream |
2 tsp. vanilla extract |
4 egg whites, well-beaten to stiff peaks |
1 1/2 cups crushed fresh strawberries |
Directions:
1. Blend sugar, cornstarch and salt together. Stir in 1 cup of cold milk. Set aside.
2. Bring 1 quart of whole milk almost to a boil, then add the sugar/cornstarch mixture to it. Cook this mixture on medium-low heat until thick, whisking constantly.
3. Whisk the egg yolks with 2 tbsp. of milk, then add them to the milk mixture. Cook for 1 more minute.
4. Soak the gelatin in 3 tsp. of cold milk for a few minutes, then add it to the milk mixture.
5. Remove the custard from stove and let it cool. When cooled, add heavy cream, vanilla, and well-beaten egg whites to the custard.
6. Stir in the crushed (or finely chopped) strawberries. If you don't like the fruit in your ice cream, omit this step.
7. Note: I like to use empty large yogurt containers to put the ice cream in before freezing, but any other plastic container will do.
8. Freeze the ice cream ovenight. If you keep your freezer at the max cool temperature like I do, let the ice cream sit out for about 10 minutes before serving, or use a scooper dipped in hot water.
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