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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 Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min

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