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Strawberry Ice Cream
Other: Desert, Kids
||Yield/Servings: 1 quart |
|1 cup light cream|
Juice drained from strawberries
3/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
Red food coloring
1 1/2 cups heavy cream
1 16-ounce package frozen strawberries, thawed, and drained
|Put cream, strawberry juice, sugar, cornstarch and salt into blender. Process at stir until mixed.|
Pour into saucepan and cook over medium heat, stirring constantly, until thickened.
Put eggs into blender and stir until lemon-colored. Remove cover and gradually add the cooked cornstarch mixture and a few drops of food coloring, blend well. Return to saucepan, cook 3 to 5 minutes longer, stirring constantly. Cool. Put cream into blender and whip until thickened. Use a rubber spatula to push thickening cream into center from sides. Put cream in a large mixing bowl, add cooled mixture, and strawberries and fold together gently and thoroughly. Pour into freezer trays, cover tightly and freeze.
|Submitted by: Creative Cooking USA |
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