Total Time
15mins
Prep 15 mins
Cook 0 mins

Just a simple recipe that tastes great.

Directions

  1. In a food processor blend the strawberries and lemon juice until mixture is almost smooth, but still slightly chunky.
  2. In a large bowl, beat eggs with the sugar until thick and pale (no less than 10 minutes).
  3. Beat in condensed milk, half and half, vanilla and strawberry mixture and freeze in ice-cream maker according to manufacturer’s instructions.

Reviews

(4)
Most Helpful

Nicely flavored ice cream that I was able to reduce without any problems. I made a few subsitutions that may have caused the slightly grainy taste such as subsituting egg subsitute in place of the eggs and low fat condensed milk in place of regular.

ellie_ July 17, 2003

Good, but not great—I didn't find it creamy or rich enough

jrosewbbh August 31, 2008

What a great strawberry ice cream! I did mix warmed cream with the egg/sugar mixture and heated it to 160F to pasturize the eggs; I then added the sweetened condensed milk. After chilling, the mix was very smooth and slightly thickened. Is a great base for strawberry and other fruit flavored ice creams.

TommyGato May 30, 2004

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