Review of last recipe  - Medaillons de Veau au Cresson (photo above) - One of the best blog meals ever! 

TODAY'S RECIPE - (EASY HOMEMADE) STRAWBERRY ICE CREAM

A Borden's recipe circa 1982 ...

Makes 1 1/2 quarts

3 egg yolks

1  14 oz can Eagle Brand sweetened condensed milk

1 tsp vanilla 

1/3 cup chopped strawberries

1 cups (1 pint) whipping cream. whipped

2 cups fresh or unsweetened frozen strawberries, mashed or pureed (1 cup)

In large bowl, beat egg yolks; stir in sweetened condensed milk, vanilla, chopped  strawberries.  Fold in whipped cream .  Pour 1/3 mixture into aluminum foil lined 9" x 5" loaf pan or other 2 qt container.  Spoon 1/3 mashed strawberries on top.  Repeat layering; top with strawberry mixture.  Swirl with knife or spatula. Cover, freeze 6 hours or until firm.   Scoop ice cream mixture from pan, or peel off foil and slice. Return leftovers to freezer.

Blueberry:  Omit vanilla and chopped fruit.  In large bowl, beat egg yolks, stir in sweetened condensed milk and 1 tsp lemon rind.  Fold in whipped cream.  Proceed as above, layering with 1 cup pureed blueberries.

Peach:  Omit vanilla.  In large bowl, beat egg yolks, stir in sweetened condensed milk and 1 cup mashed peaches, 1/2 chopped peaches and 1/4 tsp almond extract.  Fold in whipped cream.  Proceed as above.