This is wonderful and, as it is made like an Italian Gelato, it is lighter in fat content over most ice creams on the market.
- 3 cups fresh strawberries, hulled, cut up
- 6 cups milk
- 1 1/3 cups sugar
- 12 beaten egg yolks
- red food colouring
Place the berries in a blender and blend until almost smooth.
In a large saucepan combine 3 cups of milk, all the sugar and egg yolks and stir constantly until the mixture thickens and coats the back of a spoon. When the custard is done, remove from heat and slowly add the remaining milk, whisking as you add the strawberries and food colouring.
Cover the mixture with plastic wrap and refrigerate overnight. Next day, freeze in an ice cream maker according to instructions.
Freeze in a sealable container and you can enjoy a ‘summer’ treat anytime throughout the winter. Oh, I forgot, it won’t last long so make it again and just change the berry type and you will always have a fresh treat on hand.
As I said…..yummy.
