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Strawberry Ice Cream Recipe
|Evaporated skimmed milk||1 Quart|
|Granulated sugar replacement||3 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Strawberries||2 Cup (32 tbs), sliced|
|Red food color||2 Drop|
Serving size: Complete recipe
Calories 1105 Calories from Fat 98
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 3.2 g15.8%
Trans Fat 0 g
Cholesterol 623.2 mg
Sodium 1963.4 mg81.8%
Total Carbohydrates 166 g55.5%
Dietary Fiber 7.3 g29%
Sugars 152.9 g
Protein 82 g163.8%
Vitamin A 77.6% Vitamin C 390.6%
Calcium 278.3% Iron 18.3%
*Based on a 2000 Calorie diet
Beat eggs until frothy.
Add sugar replacement, salt and lemon juice to the eggs, and beat well.
Gradually beat in the cold milk.
For ice cream freezer: Pour mixture into 1 gal. (4 L) freezer can.
Freeze as directed by manufacturer.
Add strawberries and food color when cream begins to thicken.
For tray freezing: Pour into 3 freezer trays, and freeze until crystals form on edge of trays.
Pour into large bowl; beat well.
Add strawberries and food color, and return to trays.
Repeat for lighter ice cream.
Repack in ice cream or plastic cartons; freeze until firm.