Categories: frozen dessert
Ingredients
- 1 quart firm, ripe strawberries, washed and hulled
- 1/3 cup sugar
- 1/3 cup sifted all-purpose flour
- 1/4 tsp. salt
- 2 cups sugar
- 2 cups milk, scalded
- 6 eggs
- 3 tsp. vanilla
- 4 cups heavy cream
Directions
- Mash strawberries with 1/3 cup sugar. Let stand while preparing custard mixture. Mix flour, salt and 2 cups sugar in top of double boiler; blend in milk. Cook over simmering water, stirring constantly, about 5 minutes or until thickened; cover; cook 5 minutes longer. Beat eggs slightly; stir in hot mixture; return to double boiler; cook 1 minute longer. Cool; add vanilla.
- Blend in cream and strawberry mixture. Freeze according to directions of manufacturer
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of your machine. After ice cream freezes, paddle can be removed and freezer packed with salt and ice. Ice cream will keep for 3 to 4 hours.