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Strawberry-Almond Ice Cream


  • 4 containers frozen strawberries (juice and all equals 1 quart)
  • 2 eggs
  • 1 cup granulated sugar
  • 3 cups milk
  • 3 cups half-and-half
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt


  1. Thaw frozen strawberries.
  2. Place cylinder from ice cream freezer in the refrigerator to chill.
  3. Beat eggs and sugar until thick.
  4. Add milk, half-and-half, almond extract and salt.
  5. Blend in strawberries, juice and all.
  6. Put cylinder back in refrigerator and chill.
  7. Churn-freeze, and let ripen before serving.
  8. Remove dasher before ice cream ripens.

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