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1 cup sugar, divided 2 tablespoons all-purpose flour Dash of salt 1-1/2 cups milk 2 eggs, slightly beaten 1-1/2 cups sieved or pureed fresh strawberries 1-1/2 cups whipping cream 1-1/2 teaspoons vanilla extract 1 teaspoon almond extract |
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Combine 3/4-cup sugar, flour, and salt; set aside.
Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes. Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.
Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.
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