Prep 10 mins
Cook 25 mins
We were given an ice cream maker as a wedding gift (many years ago) and I think we used it maybe three times before packing it away. It was just easier to buy it at the store. Many times I wanted to get rid of that maker, but my DH wouldn't let me. A few years ago, I dug it out so that my kids could experience the novelty of making ice cream. This was the first recipe I tried - from my Best of Country Cooking Cookbook collection - and it is the BEST strawberry ice cream I have ever had! Now we make ice ceram several times every summer and I am thankful that my DH didn't let me get rid of our ice cream maker (he is just so proud of himself).
- 2 eggs
- 2 cups milk
- 1 1⁄4 cups sugar
- 1 cup miniature marshmallow
- 2 cups pureed unsweetened strawberries
- 1 cup half-and-half cream
- 1⁄2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- In a large heavy saucepan, combine eggs and milk; stir in sugar.
- Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160, about 14 minutes.
- Remove from the heat; stir in the marshmallows until melted.
- Set saucepan in ice and stir the mixture for 5-10 minutes or until cool.
- Stir in the remaining ingredients.
- Cover and refrigerate overnight.
- When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.
- Yield: about 2 quarts.
- Cooking and prep time do not include refirgerating overnight as well as freezing time, as this can vary with different ice cream makers.
awesome recipe! had a stash of frozen strawberries found when clearing out freezer - cooked them down with sugar & pureed the solids - simmered down the syrup to use on deep chocolate ice cream. Out of this world delicious! A real keeper! Thanks for posting, Sweet Diva!