Creamy Strawberry Ice Cream

This is the nth time that I am making this. And I must say that it gets better every time. And I think it is the most perfect this time around, so I put up the how-to again here. With a little bit of further tweaking by me.

1 cup sugar

3 Tablespoon all purpose flour
½ teaspoon salt

2½ cups milk

3 eggs

1. Combine sugar, flour and salt in a small pot.

2. Beat milk and eggs in a bowl until well blended. Add to sugar mixture. Stir.
3. Cook over low heat, stirring constantly for about 15 minutes until mixture thickens (do not boil mixture as it will curdle). Remove pot from heat. Cool.

3-4 cups strawberry (hulled)

1 cup sugar

2 Tablespoon lemon juice

2 cups of heavy / whipping cream

1. Crush strawberries with potato mash. Add sugar & lemon juice. Let stand for about 15 minutes. Then add to pot.

2. Stir in cream into the pot.

3. Pour into a pan. Freeze until frozen but still soft, about 3 - 4 hours.

4. Beat at medium speed until smooth.

5. Re-freeze until firm. Serve.

Easy-peasy.

Enjoy!

*****