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Strawberry-Almond Ice Cream
4 containers frozen strawberries (juice and all equals 1 quart)
1 cup granulated sugar
3 cups milk
3 cups half-and-half
1/2 teaspoon almond extract
1/2 teaspoon salt
Thaw frozen strawberries.
Place cylinder from ice cream freezer in the refrigerator to chill.
Beat eggs and sugar until thick.
Add milk, half-and-half, almond extract and salt.
Blend in strawberries, juice and all.
Put cylinder back in refrigerator and chill.
Churn-freeze, and let ripen before serving.
Remove dasher before ice cream ripens.
Ice Cream Recipes