oftt

Old-Fashioned Strawberry-French Vanilla Ice Cream

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3 cups fresh strawberries, cleaned, stems removed
2 large, fresh eggs, preferably local
1 1/4 cups sugar
2 cups Organic Valley French Vanilla half-and-half
1/4 teaspoon vanilla extract
1 cup whipping cream, preferably organic

Wash strawberries. Remove and discard caps. Puree berries in blender or food processor. Set aside.

In a large bowl, beat eggs until thick and lemon-colored, about 5 minutes. (This is where an electric stand mixer comes in handy.) Beat in sugar, half-and-half, vanilla and whipping cream. Stir in pureed strawberries. Pour into ice cream canister. Freeze, according to manufacturer’s directions. Makes about 2 quarts.

P.S. A drizzle of your favorite chocolate sauce is exceptional on this Old-Fashioned Strawberry-French Vanilla Ice Cream.

Another P.S. If you are concerned about using uncooked eggs in the ice cream you may want to buy pasteurized eggs from the store. I feel comfortable using local eggs from a farmer I know and trust.

- Recipe courtesy of Sue Doeden

 

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