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What you need:

6 tablespoons plain flour
3 cups granulated sugar, divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups heavy cream or half & half cream
2 tbsp pure vanilla extract
Dash red food coloring (optional)
Crushed Ice

What you do:

In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (A wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes.

Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours.

This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.

In a large bowl using a potato masher, crush strawberries with lemon juice and the remaining 1 cup sugar. Let stand for 1 hour.

After custard mixture has aged and is well chilled, remove from refrigerator and add and stir together half & half cream, vanilla extract, food coloring (optional), and strawberry mixture. The ice cream mixture is now ready for the freezing process.

Transfer the mixture into your ice cream maker can and freeze according to the manufacturer’s instructions.

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