Strawberry Ice Cream
2 cups sugar
2 envelopes unflavored gelatin
6 cups half-and-half or light cream
6 beaten eggs
2 cups whipping cream
3 tablespoons vanilla
Several drops red food coloring (optional)
3 to 4 cups sliced strawberries
1/4 cup sugar
In a large saucepan combine the 2 cups sugar and the gelatin. Stir in half-and-half or light cream. Cook and stir over medium heat until mixture almost boils and sugar dissolves.
Stir about 1 cup of the hot mixture into the beaten eggs; return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Do not boil.
Stir in whipping cream, vanilla, and, if desired, red food coloring. Cool.
In a small mixing bowl combine sliced strawberries and the 1/4 cup sugar. Use a pastry blender or potato masher to slightly crush the strawberries; stir into cooled custard.
Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer’s directions.
Servings: 24 (1/2-cup servings)