Besides being a joy read, the second recipe I've tried from this book is a permanent keeper. I can't wait to try more.
Half this recipe to fit in a standard ice cream maker, or churn in batches..it makes a lot. The unfrozen base tastes like a milkshake, so freeze it or drink it. Delish!
Good Ol’ Strawberry Ice Cream
Sweets: Soul Food Desserts and Memories
4 eggs, beaten
1 ½ cups granulated sugar
2 tablespoons cornstarch
½ teaspoon salt
5 cups whole milk
1 (13-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
4 cups fresh strawberries, hulled and mashed or pureed*
In a large bowl, beat the eggs, sugar, cornstarch and salt until the mixture is completely blended. Set the bowl aside. In a large saucepan, heat the milk over medium heat just until it reaches a boil. Immediately reduce the heat to low and temper the egg mixture by adding a bit of hot milk to it, then slowly add the egg mixture to the hot milk, beating constantly. Cook until the custard thickens about 15 minutes. Remove the custard from the heat, strain, and allow it to cool in the refrigerator for at least 3 hours. Stir in the evaporated milk, sweetened condensed milk, and vanilla extract. Add the mashed or pureed strawberries and mix well. Pour the custard into a 4-quart ice cream maker and freeze according to the manufacturer’s instructions.
* I used frozen berries.
Half this recipe to fit in a standard ice cream maker, or churn in batches..it makes a lot. The unfrozen base tastes like a milkshake, so freeze it or drink it. Delish!
Good Ol’ Strawberry Ice Cream
Sweets: Soul Food Desserts and Memories
4 eggs, beaten
1 ½ cups granulated sugar
2 tablespoons cornstarch
½ teaspoon salt
5 cups whole milk
1 (13-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
4 cups fresh strawberries, hulled and mashed or pureed*
In a large bowl, beat the eggs, sugar, cornstarch and salt until the mixture is completely blended. Set the bowl aside. In a large saucepan, heat the milk over medium heat just until it reaches a boil. Immediately reduce the heat to low and temper the egg mixture by adding a bit of hot milk to it, then slowly add the egg mixture to the hot milk, beating constantly. Cook until the custard thickens about 15 minutes. Remove the custard from the heat, strain, and allow it to cool in the refrigerator for at least 3 hours. Stir in the evaporated milk, sweetened condensed milk, and vanilla extract. Add the mashed or pureed strawberries and mix well. Pour the custard into a 4-quart ice cream maker and freeze according to the manufacturer’s instructions.
* I used frozen berries.