Monday, 16 January 2012

Strawberry Ice Cream



1 cup sugar, divided

2 tablespoons all-purpose flour

Dash of salt

l 1/2 cups milk

2 eggs, slightly beaten

l 1/2 cups sieved or pureed fresh strawberries

1 1/2 cups whipping cream

l 1/2 teaspoons vanilla extract

1 teaspoon almond extract

Combine 3/4 cup sugar, flour, and salt; set aside.

Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.

Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.