La. Strawberry Ice Cream
Sweet and creamy strawberry ice cream with rich vanilla flavor, perfect for summer gatherings or a refreshing treat for family and friends.
Ingredients
Instructions
- Blend sugar, salt, and flour together.
- Add the mixture to scalded milk and bring to a boil slowly, stirring often.
- Gradually add a small amount of hot milk to beaten eggs, stirring constantly.
- Add the egg mixture back into the hot milk and cook over low heat until thickened and it coats the spoon.
- Remove from heat and stir in vanilla.
- Allow the mixture to cool completely.
- Stir in evaporated milk and crushed strawberries.
- Pour the mixture into a freezer and freeze until firm.
Tips & Substitutions
For a smoother texture, use fresh strawberries instead of frozen, and consider straining the mixture after cooking to remove any lumps. If you're out of evaporated milk, whole milk can be a substitute, but the consistency may vary slightly. Stirring constantly while cooking prevents the eggs from scrambling, ensuring a creamy base. This ice cream pairs beautifully with April'S Black Satin Cake for a delightful dessert.
Serving Suggestions
Serve this strawberry ice cream in chilled bowls or cones for a refreshing treat. It pairs well with a drizzle of chocolate sauce or fresh mint leaves for garnish. Consider serving alongside Marilyn'S Baked Mushrooms for a unique dessert experience, or enjoy it as a stand-alone treat on a hot day.
Storage & Reheating
Store leftovers in an airtight container in the freezer. To maintain the best texture, place a piece of parchment paper against the surface of the ice cream before sealing. When ready to enjoy, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of La. Strawberry Ice Cream contains roughly 444 calories, with 11g protein, 91g carbohydrates, and 3g fat. It is an excellent source of iron (31% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of strawberries?
Absolutely! This recipe can be adapted to include other fruits like raspberries, blueberries, or peaches. Just make sure to adjust the sweetness based on the fruit's natural sugar content and blend until smooth for the best texture.
How long does it take to freeze?
Typically, it will take about 4-6 hours for the ice cream to freeze completely. For optimal results, check it after a few hours and give it a stir to help with even freezing. If you're in a hurry, you can use a shallow dish to speed up the freezing process.
Can I make this ice cream without eggs?
Yes, you can create an egg-free version by using a custard base made from cornstarch or instant pudding mix. Substitute the eggs with 1/4 cup of cornstarch mixed with 1/4 cup of cold milk, and cook until thickened, following the original steps for the rest of the ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).