Prep 5 mins
Cook 30 mins
Although this is a wonderful ice cream recipe (IMHO), it is an old one, and contains raw egg. Please feel free to use a fresh egg substitute or pasteurized eggs in this recipe. You may leave out the egg altogether, but the texture may suffer. The "Cook time" is for the processing time of my (your) ice cream machine. The 1/2 to 1 hour "chill time" was not included in the Prep/Cook time.
- 1 1⁄2 cups pureed fresh strawberries (If using frozen sliced strawberries in sugar or syrup, decrease or omit sugar in recipe.)
- 1⁄2 cup half-and-half
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup sugar
- 1 egg (or equivalent amount of "egg substitute")
- Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending).
- Chill mixture for 1/2 to 1 hour until cold.
- Process according to the freezing instructions for your ice cream machine.
My DS the strawberry man had two enormous bowls and his eyes rolled back in his head. Five stars for sure. No change, easy to make. Used the egg. Will make again, no question. First time I ever made ice cream and this was a screaming success. Thanks.
FABULOUS! I used fresh picked strawberries from my garden and a fresh egg from my chickens! I used 3/4 c half and half and 1/4 c 1% milk. This recipe should be a 10 star! I froze the ice cream after I made it for a couple of hours and it kept a smooth texture. This gets the taste buds gushing! YUM! THANK YOU!!!
Great recipe, I used plant ripened strawberries from the garden. having a compromised immune system I can't do raw eggs, and know that the egg is an emulsifier in the Ice Cream, I.e. The egg helps let you store the ice cream. I also think Egg Yoke makes a richer Ice Cream than the entire egg, so I heated 4 egg yokes, I put the half and half and 4 yokes in a sauce pan and heated to 160 degrees or just below a boil, DONOT BOIL THE HALF AND HALF. heating to 160 degrees will cook the egg enough to be safe to be eaten for people even with compromised immune systems. using all yokes will give a richer, nice texture Finished product, that will be stable and have a good shelf life. I also use I ICE CREAM as a way to store summer goodness for later in the year.. I have found that using the egg Yokes makes a rich creamy product has a very long shelf life. I have a chest freezer in back turned almost to high for storing my Ice Cream. I have had vacuum sealed pints keep for SEVERAL MONTHS, and still be bursting with flavor when Ifinally dug into it.