While ice cream is readily available in the freezer cases of grocery store and specialty stores, homemade ice cream is in a world of its own. When you make your own, you combine fresh, rich ingredients with the flavorings and add-ins of your choice, for a delectable experience. If you own an electric or hand operated ice cream freezer, making your own ice cream can be fun and easy.
Ingredients:
6 tablespoons all-purpose flour
3 cups granulated sugar, divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups heavy cream or half & half cream*
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice**
rock salt
* Whole milk, half & half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).
** Rock salt – large crystal salt with a gray color, due to minerals not removed from normal table salt. This form of salt is available in most grocery stores, and also through hardware stores.
In a heavy 3- quart saucepan, combine flour, 2 cups sugar, and salt until well blended (A wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
