Monday, July 18, 2011

Strawberry Ice Cream ~ Kid Friendly Recipes ~ Fun in the Summer Sun Link-Up!!

Welcome to the 7th week of our Fun in the Summer Fun event!  Each Monday until September 7th,  Mama to 4 Blessings along with:

Adventures of Mommydom,
Sweet Diva,
 Harvest Moon By Hand,
Sweet Phenomena

 will be hosting Fun in the Summer Fun link up events.

Here's the line up:

The 1st Monday of each month: link up your "Kid friendly summer activities"
The 2nd Monday of each month: link up your "Kid friendly summer crafts"
The 3rd Monday of each month: link up your "Kid friendly summer recipes"
The 4th Monday of each month: link up your "How to stay cool in the summer heat"

Here’s our “Kid Friendly Summer Recipe!”

We were cream maker as a wedding gift (many years ago) and I think we used it maybe three times before packing it away. It was just easier to buy it at the store. When my children got old enough to help, I dug it out so that they could experience the novelty of making ice cream. This was the first recipe I tried - from my Best of Country Cooking Cookbook collection - and it is the BEST strawberry ice cream I've have ever had!  We make ice cream and sherbert several times every summer and love experimenting with different recipes & flavors! 

Please forgive the lack of pics....I am out of town and am having trouble accessing the online album I uploaded them to....I'll update this post when I get home with the photos. =(

Strawberry Ice Cream 

2 eggs
2 cups milk
1 1/4 cups sugar
1 cup miniature marshmallow
 2 cups pureed unsweetened strawberries
 1 cup half-and-half cream 1/2 cup heavy whipping cream
 1 teaspoon vanilla extract

In a large heavy saucepan, combine eggs and milk; stir in sugar.  Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160, about 14 minutes.  Remove from the heat; stir in the marshmallows until melted. Set saucepan in ice and stir the mixture for 5-10 minutes or until cool.  Stir in the remaining ingredients.  Cover and refrigerate overnight.  When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.

8 Yield: about 2 quarts.

1 comment:

Larri @ Seams Inspired said...

Thanks for sharing the great recipe! We love ice cream and eat it every night. Last evening, we had Cherry Crisp Parfaits...bubbling cherry crisp layered with scoops of vanilla ice cream. ☺ Happy Monday!