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Fresh Strawberry Ice Cream

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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Makes about 1 quart, serves 4
1 cup whipping cream
1/2 cup half and half
2/3 cup sugar
5 large egg yolks
1/4 cup light corn syrup

3 cups fresh strawberries, hulled (from one 16-ounce container)
Fresh Strawberry Ice Cream Recipe at
Combine cream and half and half in heavy medium saucepan. Stir sugar, yolks and corn syrup in medium bowl. Bring cream mixture to simmer. Gradually stir cream mixture into yolk mixture. Return mixture to saucepan.

Using wooden or rubber spatula, stir over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Transfer custard to bowl. Cover and refrigerate custard until cold.

Puree strawberries in food processor. Gradually blend in custard. Strain custard through fine-mesh sieve. Process in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. Scoop ice cream into bowls and serve.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Serving size = 1 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Strawberry Desserts
 Strawberry Sweet Tooth
Nutrition Facts per Serving
Yield:   Makes about 1 quart, serves 4
Calories: 450
Fat. Total: 29g
Fiber: 2g
Carbohydrates, Total: 44g
Sodium: 43mg
% Cal. from Fat: 58%
Cholesterol: 343mg
Protein: 6g
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