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© Meredith Corporation. All rights reserved. Used with permission.
(1 1/2 quarts)
In a small saucepan, stir together sugar, cornstarch and lemon zest. Stir in evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Cover and chill for about 1 hour or until completely chilled.
In a blender or food processor, combine thawed strawberries in syrup and lemon juice. Cover and blend or process until smooth.
Stir the strawberry mixture into the chilled milk mixture. Pour into a 1-1/2- to 2-quart ice cream freezer. Freeze according to the manufacturer’s directions. Pack the mixture into a freezer container. Cover and freeze about 3 hours or until firm.
To serve, scoop into serving dishes. If desired, serve with fresh berries.