Combine sugar, cornstarch (or 2 Tbsp. flour), salt and milk in medium saucepan. Blend well. Cook over medium heat until hot but not bubbling. Mix lightly beaten egg yolks and 1 cup of the hot milk mixture together, stirring constantly. Pour this back into the pan with remaining milk mixture. Cook, stirring constantly, over low heat until slightly thick; about 2-3 minutes. Add evaporated milk, whipping cream and vanilla. Cool to lukewarm. Gently stir in the strawberries or peaches. Freeze in ice-cream freezer according to manufacturers directions. Refreeze any leftover ice cream. Makes about 2 to 2-1/2 quarts. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 266 (30%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 623.7mg||192 %|
|Sodium 77.3mg||3 %|
|Potassium 248mg||7 %|
|Total Carbohydrate 150.4g||44 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 149.2g|
|Protein 10.9g||16 %|
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Calories per serving: 890
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