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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
2 eggs
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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