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Recipes>Strawberry Ice Cream1 1/2 tablespoons all-purpose flour Dash of salt l 1/8 cups milk 2 eggs, slightly beaten l 1/8 cups sieved or pureed fresh strawberries 1 1/8 cups heavy cream l 1/8 teaspoons vanilla extract 3/4 teaspoon almond extract Combine 1/2 cup sugar, flour, and salt; set aside. Scald (heat to almost boiling) milk in a double boiler. Stir sugar mixture into hot milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Chill in fridge. Combine strawberries, remaining 1/4 cup sugar, heavy cream, and flavorings; stir into custard. Pour into container of a 1 1/2-quart electric ice cream freezer such a Cuisinart Ice-20; freeze according to manufacturer's directions.
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