Strawberry Ice Cream (Cooked Custard)

1. 1

   Combine 2 cups of milk and the marshmallows in a heavy saucepan.

2. 2

   Cook over medium heat until all marshmallows are dissolved.

3. 3

   Gradually stir about 1/4 of this hot mixture into the well beaten eggs.

4. 4

   Add the remaining hot mixture, stirring constantly.

5. 5

   Cook until the temperature reaches 165u00b0.

6. 6

   Remove from heat; add the remaining 2 cups of milk, sugar, half and half, heavy cream and the vanilla.

7. 7

   Chill.

8. 8

   Combine this thoroughly chilled mixture with the pureed strawberries (chilled, also). Pour into a 5-quart hand-turned ice cream freezer and freeze according to directions.

9. 9

   Let ripen 1 hour before serving.

* Per serving · 4 servings · Values may vary.