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Colette & Cassi's Country Kitchen!

*This recipe took first place in the fruit ice cream competition and best of show (Super Scoop) at the Dairy festival in Sulpher Springs, Texas. Whenever you see the Hungry Guy , click on the recipe title to be taken to a printable recipe card.

Very Best Strawberry Ice Cream

VERY BEST STRAWBERRY ICE CREAM

3 pounds fresh strawberries
1 cup sugar
2 tablespoons lemon juice
4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
2 cans condensed milk
1/2 cup sugar
1/2 cup brown sugar, loosely packed
1 quart heavy whipping cream
1 quart half-and-half
1/2 teaspoon salt
4 tablespoons vanilla extract


Wash, core and slice strawberries. Gently mix with sugar and lemon juice. Let strawberries sit for at least 1 hour. While the berries are waiting, mix remaining ingredients and refrigerate. Heat berries on stove in heavy saucepan until boiling. Turn heat down and let simmer for 5 minutes. Cool strawberries. Put cooled strawberries in food processor and process until you have small bits or puree. Mix berries and milk mixture together and freeze according to ice cream freezer instructions.


The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."

-- Edited by Colette at 12:29, 2005-06-15