Crushed Strawberry Ice Cream
A classic ice cream recipe with crushed strawberries.
Ingredients
- 3 pints Heavy cream
- 12 ounces Granulated sugar (Originally pulverized white sugar.)
- 2 whole Large eggs
- 1 quart Ripe strawberries
- 6 ounces Granulated sugar (Originally pulverized white sugar.)
- 2 tablespoonfuls Vanilla extract (Originally Royal Extract Vanilla.)
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Instructions
- 1In a porcelain-lined basin, mix the heavy cream, 12 ounces of granulated sugar, and the eggs. Place the basin over low heat and stir constantly until the mixture reaches a gentle boil. Remove from heat and strain through a fine-mesh sieve.
- 2Place the strained cream mixture in a freezer and freeze until solid.
- 3Select and hull the ripe strawberries. Place them in a china bowl. Add 6 ounces of granulated sugar and crush the strawberries to a pulp.
- 4Add the strawberry pulp and 2 tablespoonfuls of vanilla extract to the frozen cream. Mix well. Give the freezer a few additional turns to harden the ice cream.
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