|Ready for the refrigerator.|
Old-Fashioned Strawberry Ice Cream
2 cups strawberries
1/2 cups sugar
Cut strawberries in half. In medium saucepan, combine strawberries and the sugar. Cook over medium-low heat for 15 to 20 minutes or until berries are soft, while stirring. Transfer to a food processor, and pulsate for a few times to chopped berries. You can process until smooth and have a creamier ice cream. Cover and chill 4 hours or can keep chilled up to 24 hours.
1 egg, slightly beaten
1 cup half and half (can use all cream if you want)
1 3/4 half and half (or cream)
1 teaspoon vanilla
In a small saucepan, combine egg, half and half (or cream) and the sugar. Cook and stir over medium heat just until mixture coast a metal spoon. (See note*) Immediately transfer to a medium bowl. Stir in remaining half and half (or cream) and vanilla. Cover and chill at least 4 hours or up to 24 hours.
|Ready for freezer.|
Pour half and half mixture into freezer canister of 1 or 1/12 quart ice cream freezer. Freeze according to manufacturer's directions, adding strawberry mixture after 5 minutes of freezing.
*NOTE: It's important to cook the egg mixture to just the right stage. To know when to remove the cooked custard from the heat, coat a metal spoon with custard and draw your finger down the spoon. If your finger leaves a clear trail, the custard is done.
|Next day, I enjoyed a strawberry shake with added home-made yogurt!|
Will be sending this to: http://sweet-as-sugar-cookies.blogspot.com/2011/08/sweets-for-saturday-29.html