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Ice Cream, Strawberry (D, KLP, TNT)
Source: Unknown
Yield: 1 generous quart

Sweet Cream Base:
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

Strawberry Mixture:
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
Juice of 1/2 lemon

Make Sweet Cream Base:
Whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and then continues whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Make Strawberry Mixture:
Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour.

Mash the strawberries to a puree and stir into the cream base.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Poster's Notes:
Use the freshest strawberries possible for this ice cream.

Instead of eggs, I use an egg substitute.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A