strawberry ice cream/cherry ice cream

How To Make strawberry ice cream/cherry ice cream

• 
  Step 1
  In a small saucepan, heat 2 cups light cream until bubbles form around edge of saucepan.
• Step 2
  In medium saucepan, beat eggs with 11/4 cups until well blended. Gradually stir in hot cream, careful not to pour cream too quickly as it would "cook" the eggs. Cook over low heat, stirring constantly, 15 to 20 minutes, until slightly thickened. Remove from heat;cool.
• 
  Step 3
  Meanwhile, wash and hull strawberries. Halve each, placing in a large bowl. Add remaining 3/4 cup sugar. With a potato masher, mash berries to make a purée.
• 
  Step 4
  To cooled egg mixture, add remaining 2 cups light cream, heavy cream, vanilla, salt, and food coloring.
• 
  Step 5
  To freeze 1-quart crank-type freezer. Pour half of the custard mixture into freezer container; insert dasher, and close container tightly. Pack freezer with ice and rock salt in 4 to 1 portion. Crank for 10 minutes. Open the container, carefully as to not let ice or salt to enter custard. Add half the strawberry purée and chopped chocolate. Cover and crank until dasher is difficult to turn.
• 
  Step 6
  Serve immediately, or spoon into freezer containers, and place in freezer. Repeat with other half of custard an strawberry purée and chopped chocolate, to make second quart. * If using an electric freezer, follow manufacture's instruction.
• 
  Step 7
  My Grandpa would make Cherry Ice Cream on special occasions, like when I’d be extra good in church and not fidget too much, or “just because”! Optional: Cherry Ice Cream Omit the strawberries. Add 1 tsp. almond extract while adding the vanilla to egg mixture. Add ½ a 10 oz. jar maraschino cherries, drained and chopped in place of strawberries, for cherry ice cream.
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