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| 3 cups |
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Fresh Strawberries |
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| 2 |
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Eggs |
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| 1-1/4 cups |
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Sugar |
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| 2 cups |
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Half and half cream |
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| 1/4 tsp |
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Vanilla |
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| 1 cup |
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Whipping Cream |
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| 1 |
Wash strawberries, remove caps. Puree berries in blender or food processor. Set aside. |
| 2 |
In a large bowl, beat eggs until thick and lemon colored. Beat in sugar, half and half, vanilla and whipping cream. Stir in blended strawberries. Pour into ice cream freezer. |
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| Yield: 2 quarts |
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| Recipe Source |
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Author: Marlene Neiderhauser |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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