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Source: Cookbook Sampler

Strawberry Ice Cream
Surprise your family with homemade ice cream!
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Serves: 1 quart
Prep Time: 10 minutes
Cook Time: 15 minutes
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1/2 cup half-and-half
1 cup heavy cream, (whipping)
3/4 cup sugar
3 egg yolks, beaten
2 1/2 cups fresh strawberries, hulled




In a double boiler, combine the half-and-half and cream and heat over barely simmering water until scalded. Set aside.

In a separate bowl whisk the sugar into the egg yolks. While whisking egg mixture add 1/2 cup of hot cream slowly into egg mixture to temper the egg yolks. Return mixture to remaining cream, stirring constantly until the custard coats the spoon. Immediately place pot in a pan of cold water and stir to cool. Cover and refrigerate for 2 to 3 hours.

About 30 minute before you freeze the ice cream, puree the berries in a blender or food processor, sprinkle with sugar and let stand until the sugar dissolves.

Stir the berry puree into the custard. Freeze in an ice cream maker.





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