Easy Homemade Strawberry Ice Cream
Ingredients
- 3 egg yolks*
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries
- 2 cups (1 pint) whipping cream whipped
- 2 cups fresh or unsweetened frozen strawberries mashed or pureed (1 cup)
Directions
- In large bowl, beat egg yolks; stir in Eagle Brand, vanilla and chopped strawberries. Fold in whipped cream. Pour 1/3 mixture into aluminum foil lined 9x5-inch loaf pan or other 2 quart container. Spoon 1/3 mashed strawberries on top. Repeat layering; top with strawberry mixture. Swirl with knife or spatula. Cover, freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.
- Blueberry:
- Omit vanilla and chopped fruit. In large bowl, beat egg yolks, stir in Eagle Brand and 1 teaspoon grated lemon rind. Fold in whipped cream. Proceed as above; layering with 1 cup pureed blueberries. Freeze as above.
- Peach:
- Omit vanilla. In large bowl, beat egg yolks; stir in Eagle Brand, 1 cup mashed peaches, 1/2 cup chopped peaches and 1/4 teaspoon almond extract. Fold in whipped cream. Freeze as above.