|The Boston Cooking School Cook Book, 1942|
I opened this book first and was happy to see a really simple recipe. I decided I didn't desire the egg whites, so I left them out. I also misread the instructions and mashed the berries with the sugar at the first. Since they released their juices so quickly, I only let it stand for about 30 minutes.
|Oooh, the mashed, sweetened strawberries smell good!|
I would say this recipe makes significantly more than one quart. My ice cream maker was almost full and I believe it has a two quart capacity. It was still really soft, so we froze it in a container for a couple of hours. Even then, it was softer than Farm Boy likes, but I thought it was just right for homemade ice cream.
Final result? Delicious! There is no vanilla to compete with the strawberries, so it is a full-on strawberry flavor. After two hours in the freezer, it was the consistency of a soft-serve custard. By the next night, however, it was rock hard, and the strawberries were little icicles that froze my teeth. So I would recommend letting it sit out for a bit to soften slightly, if you're trying to keep it for more than one day.