Friday, February 8, 2008
Strawberry Ice Cream
When making ice cream be sure to use ROCK SALT. Our neighbors recently borrowed our ice cream maker and were not able to get the ice cream to freeze; this was because they mixed table salt not rock salt with the ice.
This ice cream is so good it will disappear fast and this is probably good because it does not refreeze terribly well (it has slightly “icy texture").
In a double boiler (if you do not have a double boiler, use a saucepan but keep heat low and stir constantly), combine:
½ c sugar
3 T flour
1 ½ c scalded milk
and cook until thick. Chill then add:
1 ½ quarts strawberries, sliced and slightly pressed/mashed with potato masher (to release a little juice)
2 T sugar
1 ½ c cream, whipped
Place in the center canister of the ice cream freezer, surround with crushed ice and rock salt, per ice cream maker's instructions. Crank until ice cream is frozen. Serve immediately.
August 2016: This was such fun, but everyone's covered with strawberry juice! See: Make Strawberry Stains Vanish