Strawberry Ice Cream

Ingredients:

2-1/4 cups sugar

2 envelopes unflavored gelatin

6 cups half-and-half or light cream

6 beaten eggs

2 cups whipping cream

3 tablespoons vanilla

Several drops red food coloring (optional)

3 to 4 cups sliced strawberries 

Method:

In a large saucepan combine 2 cups of the sugar and the gelatin. Stir in half-and-half or light cream. Cook and stir over medium heat until mixture almost boils and sugar dissolves. Stir about 1 cup of the hot mixture into the beaten eggs; return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Do not boil. Stir in whipping cream, vanilla, and, if desired, red food coloring. Cool.

In a small mixing bowl combine sliced strawberries and the remaining sugar. Use a pastry blender or potato masher to slightly crush the strawberries; stir into cooled custard.

Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer’s directions. Let ripen 4 hours.* Makes about 3 quarts (24 1/2-cup servings).

Note:

To ripen ice cream, after churning, remove lid and dasher and cover top of freezer can with waxed paper or foil. Plug hole in lid; replace lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt.

Related Posts with ThumbnailsShare This Post
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Short URL: http://www.eazykitchen.com/?p=1398

Posted by on Apr 25 2010 Filed under Summer Coolers. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

Recently Commented

Your Ad Here
Log in | Designed by Gabfire themes