Strawberry Ice Cream
- 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).
From the Test Kitchen
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.
Nutrition Facts (Strawberry Ice Cream)
- Per serving:
- 251 kcal ,
- 16 g fat
- (9 g sat. fat ,
- 103 mg chol. ,
- 49 mg sodium ,
- 24 g carb. ,
- 4 g pro.