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Strawberry Ice Cream

1 cup sugar, divided
2 tablespoons all-purpose flour
Dash of salt
1 1/2 cups milk
2 eggs, slightly beaten
1 1/2 cups sieved or pureed fresh strawberries
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
Combine 3/4 cup sugar, flour, and salt;
set aside

Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste.

Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened.

Cover and cook 10 minutes.

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly for 1 minute.

Let cool.

Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard.

Pour into container of a 2-quart electric or hand-turned ice cream freezer, freeze according to manufacturer's directions.
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