Strawberry Surprise Ice Cream
Serving Size / Yield
- 3 lg. egg yolks, slightly beaten
- 1 C. sugar
- 2 C. (1 pint) strawberries, mashed
- 1 C. milk
- 1/4 tsp. salt
- 2 C. heavy whipping cream
- 1 tsp. vanilla
Mash strawberries plus 1/2 cup sugar with a potato masher or using a food processor. Mash until slightly chunky but not pureed until you have 2 cups.
In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling over medium heat, stirring constantly. Do not let the mixture boil.
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature.
Stir whipping cream and vanilla into milk mixture. Add strawberry mixture too. Pour into 1-quart ice cream freezer and freeze according to directions.