Recipe Details

Summary

Name: Strawberry−almond Ice Cream

Category: Ice Cream

4 containers frozen strawberries (juice and all equals 1 quart)

2 eggs

1 cup granulated sugar

3 cups milk

3 cups half−and−half

1/2 teaspoon almond extract

1/2 teaspoon salt

Thaw frozen strawberries. Place cylinder from ice cream freezer in the refrigerator to chill. Beat eggs

and sugar until thick. Add milk, half−and−half, almond extract and salt. Blend in strawberries, juice

and all. Put cylinder back in refrigerator and chill. Churn−freeze, and let ripen before serving.

Remove dasher before ice cream ripens.