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Strawberry Ice Cream


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  • 2 eggs
  • 2 c. milk
  • 1 1/4 c. sugar
  • 1 c. mini marshmallows
  • 2 c. pureed strawberries
  • 1 c. half & half
  • 1/2 c. whipping cream
  • 1 t. vanilla



Step 1

In a heavy saucepan combine eggs and milk; stir in sugar. Cook and stir over medium low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160º, about 14 minutes. Remove from heat; stir in marshmallows until melted. Set saucepan in ice and stir the mixture for 5 – 10 minutes or until cool. Stir in remaining ingredients. Cover and refrigerate overnight. When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturers directions. Makes about 2 quarts.

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