Ingredients
-
2-2/3 cups sugar
-
1/3 cup all-purpose flour
-
1/8 teaspoon salt
-
4 cups whole milk
-
5 large eggs
-
5 cups puréed fresh strawberries (about 4 to 4-1/2 pints)
-
4 cups whipping cream
-
4 teaspoon vanilla extract
-
1/2 teaspoon almond extract
Instructions
- Wash, trim and semi-hull the strawberries; cut the larger ones in half.
- Transfer strawberries to a blender and puree.
- Put the purée in a container and refrigerate.
- Combine 2 cups of the sugar, flour and salt; set aside.
- Heat milk in top of a double boiler until hot, but not boiling.
- Add a small amount of the hot milk to the sugar mixture, stirring to make a smooth paste.
- Then stir sugar mixture back into the remaining milk.
- Cook, stirring constantly, over medium heat, until slightly thickened.
- Lower heat to medium-low, cover, and cook 10 minutes. (Make sure you have sufficient water in your double boiler.)
- Lightly beat the eggs in a bowl.
- Stir about one-fourth of the hot mixture into the eggs; mix well.
- Stir the egg mixture back into the hot mixture, and cook, stirring constantly, for 2 minutes.
- Allow mixture to cool. (Place pan in a large bowl of ice cubes and water, stirring occasionally, to speed up cooling.)
- Mix together the strawberry purée, the remaining 2/3 cup sugar, whipping cream and extracts.
- Stir until sugar is dissolved, then stir mixture into the cooled custard.
- Refrigerate until thoroughly chilled.
- Pour mixture into the freezer can of a hand-turned or electric ice cream freezer.
- Freeze according to manufacturer’s directions.
