Homemade Strawberry Ice Cream and Other Homesteading Tips to Try

Learn a recipe for homemade strawberry ice cream, how to make a Mexican balero and kitchen medicine remedies for headaches.

| May/June 1977

Strawberry Icecream

Learn a scrumptious homemade wild strawberry ice cream recipe that is approved by MOTHER staff tummies.


Here are a few more of THE MOTHER EARTH NEWS ® syndicated features which have appeared in 100+ newspapers over the past four and a half years.'

Homemade Wild Strawberry Ice Cream

Almost exactly a year ago, the MOTHER staff spent a long June evening hand-cranking and enjoying freezer after freezer of good, old-fashioned, homemade, wild strawberry ice cream. With volunteer berries coming on again the way they are, it's nearly time to do the whole thing all over! Here, courtesy of The White Mountain Freezer Company, is the recipe we found so delicious the last time around:


1 cup of milk
3 eggs}
2 cups of sugar (natural food purists may want to try substituting approximately 1 cup of honey)
1/8 teaspoon of salt
1 tablespoon of flour or cornstarch
2 cups of heavy cream
2 cups of crushed berries


Scald the milk and stir it thoroughly and slowly into the well-beaten eggs, 1 cup of sugar, the salt, and flour. Cook the solution in a double boiler while you stir it constantly until it thickens. Remove from fire and, when the mixture is cold, fold in the stiffly whipped cream. Start freezing this ambrosia according to the instructions that came with your ice cream maker. Crush the berries, sweeten them with the remaining sugar, and — once the chilling dessert has started to thicken — thoroughly stir in the fruit. Freeze hard and enjoy, enjoy!

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