Strawberry Ice Cream (Cooked Custard)
A creamy, strawberry-flavored ice cream with a rich custard base, perfect for warm days and special occasions, appealing to fruit lovers and ice cream enthusiasts alike.
Ingredients
Instructions
- Combine 2 cups of milk and the miniature marshmallows in a heavy saucepan.
- Cook over medium heat until all marshmallows are dissolved.
- Gradually stir about 1/4 of this hot mixture into the well-beaten eggs.
- Add the remaining hot mixture, stirring constantly.
- Cook until the temperature reaches 165°F.
- Remove from heat; add the remaining 2 cups of milk, sugar, half and half, heavy cream, and vanilla.
- Chill the mixture thoroughly.
- Puree the chilled strawberries and add them to the chilled custard mixture.
- Pour into a 5-quart hand-turned ice cream freezer and freeze according to directions.
- Let ripen for 1 hour before serving.
Tips & Substitutions
For a smoother texture, ensure the marshmallows are fully dissolved before adding them to the eggs. If you want to reduce sugar, consider using a sugar substitute designed for baking. Chilling the mixture overnight will enhance the flavors. If you're short on time, skip the chilling step, but the ice cream may be less creamy. Serve alongside Faye'S Overnight Fruit Salad for a refreshing dessert pairing.
Serving Suggestions
Serve the strawberry ice cream in chilled bowls or cones, topped with fresh strawberries or a drizzle of chocolate sauce for added indulgence. It pairs wonderfully with warm desserts like Butterscotch Pie(Recipe Of Mrs. Turley Noland, A Past President) or can be enjoyed on its own. For a fun twist, create an ice cream sundae bar with various toppings and sauces for guests to customize their treats.
Storage & Reheating
Store any leftover ice cream in an airtight container to prevent freezer burn. It is best consumed within 1-2 weeks for optimal flavor and texture. If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping to soften it. Avoid refreezing thawed ice cream to maintain its quality.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Ice Cream (Cooked Custard) contains roughly 410 calories, with 5g protein, 63g carbohydrates, and 9g fat. It is an excellent source of vitamin C (47% of the Daily Value), and a good source of iron and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
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 frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and puree them before adding to the custard. Fresh strawberries provide a brighter flavor and color, while frozen ones will work in a pinch. Adjust sweetness as needed, as frozen berries can sometimes be more tart.
What if I don’t have a hand-turned ice cream freezer?
If you don’t have a hand-turned ice cream freezer, you can use an electric ice cream maker or even freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency. This method will take longer but still yield delicious results.
How can I make this recipe dairy-free?
To make this recipe dairy-free, substitute all dairy ingredients with plant-based alternatives. Use almond milk or coconut milk instead of regular milk, and opt for coconut cream in place of heavy whipping cream. Ensure the marshmallows are dairy-free, and adjust sweetness to your preference.
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).