This is a 1/32 x recipe. Scaled quantities are colored red.
Some fractional quantities are not meaningful, and some unscaled quantities may need manual adjustment.
Strawberry Ice Cream
From John's Recipe Collection
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Vanilla custard - see Vanilla Ice Cream
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Strawberries, 1/3 the volume of the custard, either frozen or fresh
If the strawberries are frozen, thaw them. If they're fresh, sugar them to
soften them and extract juice (see a cookbook). Chop the strawberries in a food
processor until the pieces are small (about 3 mm), but not until it's just
mush. Mix the strawberries and custard thoroughly.
Freeze using your method of choice.