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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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We were given an ice cream maker as a wedding gift (many years ago) and I think we used it maybe three times before packing it away. It was just easier to buy it at the store. Many times I wanted to get rid of that maker, but my DH wouldn't let me. A few years ago, I dug it out so that my kids could experience the novelty of making ice cream. This was the first recipe I tried - from my Best of Country Cooking Cookbook collection - and it is the BEST strawberry ice cream I have ever had! Now we make ice ceram several times every summer and I am thankful that my DH didn't let me get rid of our ice cream maker (he is just so proud of himself). Ingredients:
2 eggs |
2 cups milk |
1 1/4 cups sugar |
1 cup miniature marshmallow |
2 cups pureed unsweetened strawberries |
1 cup half-and-half cream |
1/2 cup heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. In a large heavy saucepan, combine eggs and milk; stir in sugar.
2. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160, about 14 minutes.
3. Remove from the heat; stir in the marshmallows until melted.
4. Set saucepan in ice and stir the mixture for 5-10 minutes or until cool.
5. Stir in the remaining ingredients.
6. Cover and refrigerate overnight.
7. When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.
8. Yield: about 2 quarts.
9. **NOTE**.
10. Cooking and prep time do not include refirgerating overnight as well as freezing time, as this can vary with different ice cream makers.
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