Strawberry Ice Cream (Cooked Custard)

Ingredients:
- 4 c. milk, divided
- 2 c. miniature marshmallows
- 4 eggs, well beaten
- 2 1/2 c. sugar
- 2 c. half and half
- 1 c. heavy whipping cream
- 2 tsp. vanilla extract
- 4 c. pureed, fresh strawberries

Directions:
- Combine 2 cups of milk and the marshmallows in a heavy saucepan.
- Cook over medium heat until all marshmallows are dissolved.
- Gradually stir about 1/4 of this hot mixture into the well beaten eggs.
- Add the remaining hot mixture, stirring constantly.
- Cook until the temperature reaches 165°.
- Remove from heat; add the remaining 2 cups of milk, sugar, half and half, heavy cream and the vanilla.
- Chill.
- Combine this thoroughly chilled mixture with the pureed strawberries (chilled, also). Pour into a 5-quart hand-turned ice cream freezer and freeze according to directions.
- Let ripen 1 hour before serving.
- Makes about 1 gallon.