Strawberry Ice Cream Recipe
Ingredients
| Evaporated milk | 1 Quart, skimmed | |
| Eggs | 2 | |
| Granulated Sugar | 3 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Strawberries | 2 Cup (16 tbs), sliced | |
| Red Food Color | 2 Drop |
Directions
Chill milk.
Beat eggs until frothy.
Add sugar replacement, salt and lemon juice to the eggs, and beat well.
Gradually beat in the cold milk.
For ice cream freezer: Pour mixture into 1 gal. (4 L) freezer can.
Freeze as directed by manufacturer.
Add strawberries and food color when cream begins to thicken.
For tray freezing: Pour into 3 freezer trays, and freeze until crystals form on edge of trays.
Pour into large bowl; beat well.
Add strawberries and food color, and return to trays.
Repeat for lighter ice cream.
Repack in ice cream or plastic cartons; freeze until firm.
Beat eggs until frothy.
Add sugar replacement, salt and lemon juice to the eggs, and beat well.
Gradually beat in the cold milk.
For ice cream freezer: Pour mixture into 1 gal. (4 L) freezer can.
Freeze as directed by manufacturer.
Add strawberries and food color when cream begins to thicken.
For tray freezing: Pour into 3 freezer trays, and freeze until crystals form on edge of trays.
Pour into large bowl; beat well.
Add strawberries and food color, and return to trays.
Repeat for lighter ice cream.
Repack in ice cream or plastic cartons; freeze until firm.
Chef
