"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Homemade Strawberry Ice Cream Recipe

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This recipe for Homemade Strawberry Ice Cream, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Hrobar


6 T all-purpose flour
3 c sugar
1 tsp salt
4 c milk
6 eggs
1 1/2 pts strawberries, hulled
2 T lemon juice
4 c half & half
2 T vanilla extract
dash red food color (optional)
about 10 lbs cracked ice
3 c rock salt or 2 c table salt

Early in day:
In heavy, 3-qt sauce pan with wire whisk, combine flour, 2 c sugar and 1 tsp salt. Beat in milk and eggs until well blended. Cook over medium-low heat, stirring, until mixture thickens and coats spoon, about 30-45 minutes (do not boil). Cover surface with plastic wrap; cool 2 hrs.

Meanwhile, in medium bowl with masher, crush berries with lemon juice and 1 c sugar. Let stand 1 hr.

Pour half & half, vanilla, egg mixture and strawberry mixture into 4-6 qt ice cream freezer can. Place dasher in can; cover and place can in freezer bucket; attach motor or hand crank.

Fill bucket half full with ice; sprinkle with 1/4 c rock salt or 3T table salt. Add about an inch of ice and 1/4 c rock salt or 3% table salt. Repeat until 1 inch below can lid. Freeze as manufacturer directs, adding more ice and salt. Freezing takes 25 - 35 minutes.

After freezing, ice cream will be soft. Remove motor or crank; wipe lid clean. Remove dasher; with spoon, pack down ice cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add more ice and salt to cover lid. Let stand to harden, about 3 hrs, adding ice as needed. Or, place container in home freezer for 3 hrs. Makes about 4 qts or sixteen 1-cup servings.

Number Of Servings:
Number Of Servings:
16 1-cup servings




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