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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jun 9, 2011

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.

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