Strawberry Ice Cream

There is nothing better than homemade ice cream - and strawberries are perfectly in season right now, so what a better mix?  When your ice cream make is done, put the ice cream in a container for the freezer.  Put a layer of plastic wrap on top of the ice cream under the container lid to limit ice crystal formation.

  2 Large eggs                                                   2 Cup pureed unsweetened strawberries

  2 Cup 1% milk                                                 1 Cup heavy whipping cream

  1 1/4 Cup sugar                                               1/2 Cup half-and-half cream

  1 Cup miniature marshmallows                         1 Tsp orange extract

 
                                                     

In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook and stir over medium-low heat until a thermometer reads at least 165.  Remove from the heat; stir in the marshmallows untilmelted.  Set saucepan in ice and stir or until cool. Stir in the remaining ingredients. Put a layer of plastic wrap over the top, cover and refrigerate overnight.  It may separate - that is okay.

When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.  I use a Cuisinart ice cream maker that is 1.5 quarts and I do half at a time - refrigerate other half of the Ice Cream mixture for the  8 hours or overnight that it takes the freezer bowl to refreeze.