Basket & Ribbons – Strawberry Ice Cream


By Gloria Pitzer

As seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 252). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]


3 egg yolks

14-ounce can, sweetened, condensed milk – or use my homemade version [*see page 33 of this book]

1 teaspoon vanilla

10-ounce package frozen sliced strawberries, thawed

16 ounces heavy cream, whipped stiff


In large mixing bowl, beat yolks until smooth – about 3 minutes on high-speed. On lowest speed, add the milk and vanilla, just to thoroughly combine.

Drain and dice berries, stirring them into the milk mixture with a sturdy spoon. Carefully fold in whipped cream with a rubber scraper until it’s well distributed.

Pour into a 2-quart freezer container. Seal tightly. Freeze until firm enough to scoop. Makes about 1 ½ quarts.


Also see…

Mondays & Memories of My Mom – Dog Days Of Summer

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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