Fresh Homemade Ice Cream (Strawberry or Peach)


Perfect with summer's best fruit

-- Serves
SKILL LEVEL 2 quarts, approximately
3/4 cup sugar
2 tablespoons Fleischmann's® Corn Starch
1/4 teaspoon salt
2 cups 2% milk
2/3 cup (divided) Crown® Lily White® Corn Syrup
2 egg yolks, slightly beaten
1-1/2 teaspoon pure vanilla extract
2-1/2 to 3 cups sliced fresh strawberries OR 2-1/2 to 3 cups sliced, peeled fresh peaches
2 tablespoons sugar
1 tablespoon lemon juice
2 cups heavy cream OR whipping cream

Combine 3/4 cup sugar, corn starch and salt in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolks.

Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in vanilla. Pour into a large bowl and press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled.

Meanwhile, combine strawberries or peaches with 2 tablespoons sugar and lemon juice; stirring gently. Cover and refrigerate 1 to 2 hours.

Place fruit mixture in a blender or food processor. Add remaining 1/3 cup corn syrup; pulse to chop strawberries or peaches. Stir chopped fruit mixture and cream into chilled custard mixture, blending well.

Freeze in 2-quart ice cream freezer following manufacturer's directions.

Spoon into freezer containers; cover and freeze several hours or until desired firmness is reached.

TIPS: For lighter ice cream, substitute 1 cup milk and 1 cup heavy cream in place of the 2 cups heavy cream. For chunkier ice cream, add 1/2 cup chopped strawberries or peaches to ice cream 5 minutes before removing from ice cream freezer.

Total Time
Chill Time 5 hours
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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