Strawberry Ice Cream

Always a favorite, this strawberry ice cream is velvety smooth, extra rich, and lusciously creamy.

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  • Makes: 24 servings
  • Serving Size: 1/2 cup
  • Makes: about 3 quarts
  • Prep: 15 mins
  • Freeze: 40 mins
  • Stand: 4 hrs

Strawberry Ice Cream

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Directions

  1. 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.
  2. 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.
  3. 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.

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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.
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