Sweet strawberry ice cream made with fresh strawberries that are cooked into a jam before adding to the cream mixture.
Strawberry Ice Cream
There is nothing better than homemade ice cream. I had stopped at the strawberry farm the other day and decided a fresh strawberry ice cream would hit the spot and indeed it did. This recipe starts out different from most strawberry recipes I have ever made. You start out by making a strawberry jam with the fresh strawberries to which you add eggs, milk and cream. When the mixture is thoroughly chilled you then make your ice cream.
If your berries aren’t real sweet you may need to add another 1/4 cup of sugar.
- ⅔ quart strawberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 cups cream
- 1 cup milk
- 2 eggs
- ¼ teaspoon salt
- 2 teaspoons vanilla
- remaining berries, chopped up and set aside
- Wash and clean strawberries, cut into quarters. Put strawberries in a saucepan with the sugar and lemon juice. Cook over medium heat, stirring often until strawberries thicken into a jam consistency. Cool.
- Add the eggs to a pan and beat them. Add the milk, cream and salt. Stir together until thoroughly mixed. Cook over medium heat stirring constantly until the mixture begins to coat the back of a spoon. Remove from heat and stir in strawberry jam mixture. Cover and refrigerate until cold.
- Freeze according the directions with your ice cream maker. I have a Cusinart and I pour my mixture into the frozen container while it is running. Mine takes about 12 - 15 minutes to make the ice cream. When the motor starts to strain it is done. Stir in the remaining strawberries you set aside and freeze for at least an hour in the freezer.