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Very Strawberry Ice Cream
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Directions:
Finely chop strawberries. (If using frozen, partially defrost, then chop in food processor when they are soft enough to be pierced with a sharp knife.) This will yield approximately 1 cup of chopped berries. Reserve.
Combine cream and half and half in a medium saucepan over medium heat. When the mixture begins to warm, gradually add the Jello, sprinkling a bit at a time over the surface, and continuously whisking until completely blended. When all of the Jello has been added, continue to cook until the mixture almost boils, about 3 to 4 more minutes. Reduce heat to low.
Meanwhile, beat yolks and Splenda in a small bowl until well blended. Add the Vanilla extract, and beat about 1 minute, until smooth. Add 4 - 5 tablespoons of the hot cream to the egg yolks, a tablespoon at a time, stirring after each addition until combined. Gradually add the egg yolk mixture to the cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 - 4 minutes. Place mixture in a covered container and refrigerate overnight. Cool completely. (I cool for 24 hours.) When cool, add reserved strawberries and mix until well combined. Turn the machine on. Pour the strawberry mixture into the freezer bowl, and let mix until mixture thickens, about 20 - 25 minutes.
**Any berries can be substituted for the Strawberries. The key is to make sure you have at least one full cup of chopped berries. You may have to adjust the sweetener, as some berries are more tart than others.
See also:
Standard Vanilla Ice Cream
Mint Chocolate Chip Ice Cream
Chocolate-Chocolate Chip Ice Cream
Strawberry Angel Food Dessert
Frozen Strawberry Margarita Pie
Strawberry Trifle
BellyBytes.com Good Eats: Strawberries
