Ingredients for Strawberry Ice Cream
- 4 large eggs
- 1 cup granulated sugar
- Pinch of salt
- 5 cups whole milk
- 1 (12-ounce) can evaporated milk
- Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- Strawberry
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How to Make Strawberry Ice Cream
- In a large mixing bowl, beat 4 large eggs until light and frothy.
- Add 1 cup granulated sugar and a pinch of salt to the eggs. Beat until completely blended and pale yellow.
- In a separate saucepan, heat 5 cups whole milk over medium heat until it just begins to simmer. Do not boil.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Stir in 1 (12-ounce) can evaporated milk, 1 (14-ounce) can sweetened condensed milk, and 1 teaspoon vanilla extract.
- Gently fold in 2 cups crushed fresh strawberries (reserve about 1/4 cup for garnish).
- Strain the mixture through a fine-mesh sieve to remove any seeds or lumps (optional, but recommended for a smoother texture).
- Let the mixture cool completely in the refrigerator for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into a 4-quart ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container. Garnish with reserved strawberries and freeze for at least 2 hours to allow it to harden completely before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
114g
Fat
17g
Carbs
11g
