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Strawberry−Almond Ice Cream
4
2
1
3
3
1
1
containers frozen strawberries (juice and all equals 1 quart)
eggs
cup granulated sugar
cups milk
cups half−and−half
/2 teaspoon almond extract
/2 teaspoon salt
Thaw frozen strawberries. Place cylinder from ice cream freezer in the refrigerator to chill. Beat eggs
and sugar until thick. Add milk, half−and−half, almond extract and salt. Blend in strawberries, juice
and all. Put cylinder back in refrigerator and chill. Churn−freeze, and let ripen before serving.
Remove dasher before ice cream ripens.
Strawberry−Almond Ice Cream
167
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