Strawberry Ice Cream (Cooked Custard) - cooking recipe

Ingredients

4 c. milk, divided
2 c. miniature marshmallows
4 eggs, well beaten
2 1/2 c. sugar
2 c. half and half
1 c. heavy whipping cream
2 tsp. vanilla extract
4 c. pureed, fresh strawberries

Preparation

Combine 2 cups of milk and the marshmallows in a heavy saucepan.
Cook over medium heat until all marshmallows are dissolved.
Gradually stir about 1/4 of this hot mixture into the well beaten eggs.
Add the remaining hot mixture, stirring constantly.
Cook until the temperature reaches 165\u00b0.
Remove from heat; add the remaining 2 cups of milk, sugar, half and half, heavy cream and the vanilla.
Chill.
Combine this thoroughly chilled mixture with the pureed strawberries (chilled, also). Pour into a 5-quart hand-turned ice cream freezer and freeze according to directions.
Let ripen 1 hour before serving.
Makes about 1 gallon.