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    You are in: Home / Recipes / Strawberry Ice Cream Recipe
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    Strawberry Ice Cream

    Strawberry Ice Cream. Photo by Marie Nixon

    1/1 Photo of Strawberry Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs 15 mins

    0 mins

    ratherbeswimmin''s Note:

    This is best with peak season fresh strawberries. Requires an ice cream maker.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Add strawberries and salt to the container of a food processor or blender; Puree mixture--there should be about 2 cups of puree; set aside.
    2. 2
      In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow in color; set aside.
    3. 3
      Add the half-and-half to a medium-sized saucepan; bring to a simmer (do not bring to a boil).
    4. 4
      Slowly beat the hot half-and-half mixture into the eggs and sugar (I use a stand mixer and slowly pour in the hot half/half while the mixer is running on low speed).
    5. 5
      Pour the entire mixture back into the saucepan and place on stove burner set on low heat.
    6. 6
      Stir mixture constantly, using a whisk or wooden spoon, until the custard thickens slightly (again, don't let mixture boil).
    7. 7
      Remove pan from heat and pour hot custard through a strainer into a large clean bowl.
    8. 8
      Allow mixture to cool slightly.
    9. 9
      Add in the strawberry puree, cream, and vanilla; stir to combine.
    10. 10
      Cover and refrigerate until cold or overnight.
    11. 11
      Stir the chilled custard.
    12. 12
      Freeze in 1 or 2 batches in an ice cream maker/freezer following the manufacturer's directions.
    13. 13
      May eat ice cream as soon as it is done or transfer to a freezer container and freeze 2 hours for a firmer ice cream.

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    Ratings & Reviews:

    • on April 16, 2014

      25

      I was disappointed in the flavor of this ice cream. My strawberries were sweet but IMHO the ice cream still needed more than the 1/3rd cup sugar listed in the recipe. I checked other ice cream recipes and many called for at least 3/4 c. sugar. If I were to make this again, I would bump up the sugar amount considerably.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2010

      55

      This is absolutely delicious ice cream!! It is my first time to make homemade ice cream in any flavor but vanilla and it's a big hit! I had some strawberries that needed to be used before we left for vacation and this fit the bill. I luckily doubled the recipe and used a whole quart of half and half and omitted the cream. I appreciate that this cooks the egg since I can't bring myself to serve anything with raw egg in it! Definitely worth the effort. DH even loves it and he usually could care less about homemade ice cream! I highly recommend and will definitely make it again! Made for Bargain Basement tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Strawberry Ice Cream

    Serving Size: 1 (1087 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 287.5
     
    Calories from Fat 174
    60%
    Total Fat 19.4 g
    29%
    Saturated Fat 11.3 g
    56%
    Cholesterol 144.0 mg
    48%
    Sodium 184.0 mg
    7%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.7 g
    6%
    Sugars 17.7 g
    70%
    Protein 5.7 g
    11%

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