Blender Strawberry Ice Cream

Ingredients:

• 1 cup light cream
• Juice drained from strawberries
• 3/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 eggs
• Red food coloring
• 1 16 ounce package frozen strawberries, thawed, and drained
• 1 1/2 cups heavy cream

Preparation:

• Put cream, strawberry juice, sugar, cornstarch and salt into Osterizer container, cover and process at STIR until mixed.
• Pour into saucepan and cook over medium heat, stirring constantly, until thickened.
• Put eggs into Osterizer container, cover and blend at STIR until lemon colored.
• Remove cover and gradually add the cooked cornstarch mixture and a few drops of food coloring.
• Replace cover and blend well.
• Return to saucepan; cook 3 to 5 minutes longer, stirring constantly.
• Cool.
• Put cream into Osterizer container, cover and process at WHIP until thickened.
• Use a rubber spatula to push thickening cream into center from the sides.
• Put cream in a large mixing bowl, add cooled mixture and strawberries and fold together gently and thoroughly.
• Pour into freezer trays, cover tightly and freeze.