Strawberry Ice Cream

• 6 tablespoons all-purpose flour
• 3 cups sugar, divided
• 1 teaspoon salt
• 4 cups whole milk
• 6 large eggs
• 1-1/2 pints strawberries, hulled
• 2 tablespoons lemon juice
• 4 cups half-and-half cream
• 2 tablespoons vanilla extract
• Red food coloring

1. In a large saucepan, combine flour, 2 cups sugar and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. In a large bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
4. Meanwhile, in a medium bowl and using a potato masher, crush berries with lemon juice and remaining sugar. Let stand 1 hour. Stir cream, vanilla, food coloring if desired and berry mixture into custard.
5. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

allpurpose, sugar, salt, milk, eggs, pints strawberries, lemon juice, cream, vanilla, red food coloring

Taken from www.tasteofhome.com/recipes/strawberry-ice-cream/ (may not work)