Homemade Strawberry Ice Cream
INGREDIENTS:
1 1/3 c Sugar
1 tb Cornstarch
1 ds Salt
3 c Whole milk
5 oz Evaporated milk
2 Egg yolks
1 c Heavy whipping cream
1 ts Vanilla extract
2 c Strawberries, sliced
2 c Peach slices
1 1/3 c Sugar
1 tb Cornstarch
1 ds Salt
3 c Whole milk
5 oz Evaporated milk
2 Egg yolks
1 c Heavy whipping cream
1 ts Vanilla extract
2 c Strawberries, sliced
2 c Peach slices
Combine sugar, cornstarch (or 2 Tbsp. flour), salt and milk in medium saucepan. Blend well. Cook over medium heat until hot but not bubbling. Mix lightly beaten egg yolks and 1 cup of the hot milk mixture together, stirring constantly. Pour this back into the pan with remaining milk mixture. Cook, stirring constantly, over low heat until slightly thick; about 2-3 minutes. Add evaporated milk, whipping cream and vanilla. Cool to lukewarm. Gently stir in the strawberries or peaches. Freeze in ice-cream freezer according to manufacturer's directions. Refreeze any leftover ice cream.
Makes about 2 to 2-1/2 quarts.
Makes about 2 to 2-1/2 quarts.