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Strawberry Ice Cream
- 6 eggs, beaten until thick
- 2 packages sugar-free Kool-Aid
- 4 to 6 cans evaporated milk (ice cold)
- 2 quarts fresh strawberries, pureed
- Beat eggs; add Kool-Aid, evaporated milk and pureed strawberries.
- Pour into freezer and fill to line with whole milk.
- Freeze according to manufacturer's instructions.