4 containers frozen strawberries (juice and all equals 1 quart) 2 eggs 1 cup granulated sugar 3 cups milk 3 cups half−and−half 1/2 teaspoon almond extract 1/2 teaspoon salt
Thaw frozen strawberries.
Place cylinder from ice cream freezer in the refrigerator to chill. Beat eggs and sugar until thick. Add milk, half−and−half, almond extract and salt. Blend in strawberries, juice and all. Put cylinder back in refrigerator and chill. Churn−freeze, and let ripen before serving. Remove dasher before ice cream ripens.
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