This is the Strawberry Ice Cream recipe originated from my Grandmother who died when I was 7 years old. Through the years that followed, my beloved Grandfather proceeded with the tradition. I loved the ice cream so much that I’d eat a lot, but always got sick afterwards. Years later, I found out I was lactose intolerant.
I encourage you try this vintage recipe, as I know you, your family, and friends will love it. I hope you’ll create some special family moments filled with fond memories making homemade yummy fresh ice cream today!!
Note: I truly do apologize that I didn't post a step-by-step picture, the reason being, I haven't made this recipe in years since I am lactose intolerant, and my children have grown up and now live in other states.
4 cups light cream
2 large eggs
2 cups sugar
2 qts. strawberries, fresh
1 1/2 cups heavy cream, cold
1 Tbsp. vanilla extract
1/4 tsp. salt
1 cup semi-sweet chocolate bar, chopped
red food coloring drops, as desired
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
In a small saucepan, heat 2 cups light cream until bubbles form around edge of saucepan
In medium saucepan, beat eggs with 11/4 cups sugar until well blended. Gradually stir in hot cream, careful not to pour cream too quickly as it would "cook" the eggs. Cook over low heat, stirring constantly, 15 to 20 minutes, until slightly thickened. Remove from heat; cool.
Meanwhile, wash and hull strawberries. Halve each, placing in a large bowl. Add remaining 3/4-cup sugar. With a potato masher, mash berries to make a purée.
To cooled egg mixture, add remaining 2 cups light cream, heavy cream, vanilla, salt, and food coloring.
To freeze 1-quart crank-type freezer. Pour half of the custard mixture into freezer container; insert dasher, and close container tightly. Pack freezer with ice and rock salt in 4 to 1 portion. Crank for 10 minutes. Open the container, carefully as to not let ice or salt to enter custard. Add half the strawberry purée and half the chopped chocolate. Cover and crank until dasher is difficult to turn.
Serve immediately, or spoon into freezer containers, and place in freezer. Repeat with other half of custard an strawberry purée, to make second quart.
* If using an electric freezer, follow manufacture's instruction.
NOTE: I truly do apologize that I didn't post a step-by-step picture, the reason being, I haven't made this recipe in years since I am lactose intolerant, and my children have grown up and now live in other states.
My Grandpa would make Cherry Ice Cream on special occasions, like when I’d be extra good in church and not fidget too much, or “just because”!
Optional: Cherry Ice Cream:
Omit the strawberries. Add 1 tsp. almond extract while adding the vanilla to egg mixture. Add ½ a 10 oz. jar maraschino cherries, drained and chopped in place of strawberries, for cherry ice cream.
Participated in the
Summer Fun Contest