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Old Fashioned Strawberry Ice Cream 1 cup sugar, divided 2 T. all purpose flour Dash of salt 11/2 cup milk 2 eggs, slightly beaten 1 1/2 cup sieved or pureed fresh stawberries 11/2 cups whipping cream 11/21. vanilla extract 1 tsp. almond extract Combine 3/4 cups sugar, flour and salt; set aside. Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes. Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, one minute. Cool. Combine strawberries, remaining 1/4 cup sugar, whipping cream and flavoring; stir into custard. Pour into container of a 2 quart freezer; freeze according to manufacturer’s directions. Yield: About 11/4 quarts. Butter Pecan Ice Cream 11/2 cups chopped pecans 1/4 cup butter, melted 8 egg yolks, lightly beaten 3 cups milk, divided 1 1/2 cups firmly packed light brown sugar 1/4 cup butter 2 cups whipping cream Saute pecans in 1/4 cup melted butter until lightly browned, stirring frequently. Drain pecans on paper towels. Combine egg yolks, 1 cup milk, and brown sugar in top of a double boiler. Place over simmering water, and beat at high speed of an electric mixer 5 minutes. Beat in remaining butter, 1/2 tablespoon at a time. Continue beating an additional 5 to 7 minutes or until mixture thickens. Pour mixture into a deep bowl; place bowl in a larger container of ice water; beat until cool (about 5 minutes). Add whipping cream, and beat an additional 5 minutes. Stir in remaining 2 cups milk and pecans. Pour mixture into freezer can of a 1gallon, hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Allow ice cream to ripen at least 1 hour. Yield: about 3 quarts. Cherry-Nut Ice Cream 4 eggs, beaten 2 cups sugar Dash of salt 2 (12-ounce) cans evaporated milk 5 cups milk 1 tablespoon vanilla extract 1 cup chopped pecans 1 (10 ounce) jar maraschino cherries, drained and chopped Combine eggs, sugar and salt; blend well. Add evaporated milk, milk, and vanilla. Stir in pecans and cherries. Pour mixture into freezer can of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Allow ice cream to ripen at least 1 hour. Yield: 1 gallon.
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