Strawberry Ice Cream - Kraft Recipes Top
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Strawberry Ice Cream

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  • In a medium size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium low heat, stirring constantly with wooden spoon, until mixture registers 160 on thermometer, 12-14 minutes. Strain mixture through sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hrs. or overnight.
  • Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1 2/3 cup) Cover and refrigerate until ready to use.
  • To finish: Puree 1 cup strawberry mixture in processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufactors directions. Transfer to shallow 2 1/2 quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover and freeze at least 4 hrs.


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