Strawberry Ice Cream by The Canadian Living Test Kitchen

Rosy pink and infused with the flavour that only our own freshly picked berries can provide, this easy-to-make treat is much better than the store-bought variety.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about	-
calories	225
protein	3 g
fat	14 g
carbobydrate	23 g

Preparation:

In saucepan, heat cream over medium heat until bubbles form around edge.

In bowl, whisk together egg yolks and sugar; gradually whisk in hot cream. Pour back into saucepan and cook, whisking constantly, for 3 to 5 minutes or until mixture coats back of spoon. Stir in vanilla.

Pour into large bowl; place waxed paper directly on surface. Refrigerate until chilled.

Stir in purée. Pour into ice-cream maker and freeze following manufacturer's instructions. (Or pour into shallow metal cake pan; cover and freeze for 3 to 4 hours or until almost firm. Break up and purée in food processor, in batches, until smooth. Freeze in airtight container for 1 hour or until firm.) Ice cream can be stored in freezer for up to 3 days.