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Homemade Ice Cream. Ice cream recalls got you down? Now is the perfect time to learn how to make your own. We just kitchen-tested our classic recipe for homemade strawberry ice cream, and remembered all over again how wonderful homemade tastes. It's fair to point out that there's a lot of steps in making this. Plus, you'll need an ice cream freezer and a double boiler. But we're now entering Summer, and it's leisurely diversions like this that which will make this time special.

Happy Memorial Day everyone! Looking for a menu for a picnic this weekend? Here's our article on preparing a Memorial Day Cookout.

By the way, look at all these new barbecue books! New and just in time for Summer road trips: The 100 Best Barbecue Restaurants in America, Franklin Barbecue: A Meat-Smoking Manifesto is a number 1 bestseller!

You are reading our Recipe of the Week newsletter. In 2015 our main monthly newsletter will feature brand new recipes that we add to the website. If you do not already receive our monthly newsletter, subscribe here.

This may very well be the best strawberry ice cream you've ever eaten. It's incredibly rich and creamy and guaranteed not to disappoint.
  • 2-2/3 cups sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 4 cups whole milk
  • 5 large eggs
  • 5 cups puréed fresh strawberries (about 4 to 4-1/2 pints)
  • 4 cups whipping cream
  • 4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Wash, trim and semi-hull the strawberries; cut the larger ones in half. Transfer strawberries to a blender and puree. Put the purée in a container and refrigerate.

Combine 2 cups of the sugar, flour and salt; set aside.

Heat milk in top of a double boiler until hot, but not boiling; add a small amount of the hot milk to the sugar mixture, stirring to make a smooth paste. Then stir sugar mixture back into the remaining milk. Cook, stirring constantly, over medium heat, until slightly thickened. Lower heat to medium-low, cover, and cook 10 minutes. (Make sure you have sufficient water in your double boiler.)

Lightly beat the eggs in a bowl. Stir about one-fourth of the hot mixture into the eggs; mix well. Stir the egg mixture back into the hot mixture, and cook, stirring constantly, for 2 minutes. Allow mixture to cool. (Place pan in a large bowl of ice cubes and water, stirring occasionally, to speed up cooling.)

Mix together the strawberry purée, the remaining 2/3 cup sugar, whipping cream and extracts. Stir until sugar is dissolved, then stir mixture into the cooled custard. Refrigerate until thoroughly chilled.

Pour mixture into the freezer can of a hand-turned or electric ice cream freezer. Freeze according to manufacturer's directions.

Makes about 4 quarts.

Recipe editor

The serving dishes in our photograph are Fiesta dinnerware.


  • Ice cream freezer tip: You can freeze the ice cream faster if you use an electric ice crusher to crush the ice. The smaller ice packs better with the rock salt, making it very cold.

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