4 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1 level teaspoon strawberry cornflour
1-1/2 cups sugar4 cups whole milk
1-1/2 teaspoons pure vanilla extrac
4 tablespoons freshly squeezed lemon juice
Instructions:
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours in the refrigerator.
Mash the strawberries.
Boil 3 cups of milk and sugar and vanilla.
Dissolve in 1 cup of milk, the strawberry cornflour. And it is added to milk to a boil. Leave to cool.
In a chilled bowl mix milk and strawberry puree.
Place it in the freezer until you have a smooth, creamy texture. Stir with a spoon each three hours and return to the refrigerator.
I have to wait for 8 hours.
Oh, My husband and I
enjoyed this delicious ice cream.
And This is cheaper and a lot.
But......We had to eat for one week ice cream.
Hello Caty, I love strawberry ice cream! Sending my love to you across the miles. I hope you have a wonderful weekend. Mildred
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