Strawberry Ice Cream

Here is a great way to use your freshly picked strawberries. Be sure to read the entire recipe to be prepared before you get started (i.e. freeze the ice cream cylinder first, and make sure you have ice for the ice water bath). Emily didn't like this one, might be time to try a new recipe. Might need more heavy cream instead of some of the milk, compare with the vanilla ice cream recipe.  

Ingredients:

- 2 eggs
- 2 cups milk
- 1 cup sugar

- 1 cup miniature marshmallows

- 2 cups pureed unsweetened strawberries
- 1 cup half-and-half
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract

- additional sliced strawberries (optional)

Directions:

In a large heavy saucepan, combine the eggs and milk. Stir in the sugar. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160F. Do not let mixture boil. Remove from heat immediately. Add marshmallows, stirring until melted.

Quickly transfer mixture to a large bowl. Place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. (Alternatively, place the bowl in the refrigerator, stirring occasionally; however, this will take a lot longer.)

Stir in the pureed strawberries, half-and-half, cream, and vanilla.

Press plastic wrap onto surface of mixture. Refrigerate for several hours, or overnight.

Fill cylinder of ice cream freezer two-thirds full. (Refrigerate remaining mixture until ready to freeze.) Freeze according to manufacturer's directions. Stir in additional sliced strawberries, if desired. Transfer to freezer containers. Freeze at least 2-4 hours or until firm.