Strawberry Ice Cream II
- 3 pints thin cream
- 2 boxes strawberries
- 1 3/4 cups sugar
- 2 cups milk
- 1 1/2 tablespoons arrowroot
Wash and hull berries, delicately sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.
Submitted by Aug 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min