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Homemade Strawberry Ice Cream Recipe
|Strawberries||1 Quart (1 liter, fresh)|
|Sugar||125 Milliliter (1/2 cup)|
|Whipping cream||500 Milliliter (2 cups)|
Serving size: Complete recipe
Calories 2930 Calories from Fat 1746
% Daily Value*
Total Fat 194 g298.7%
Saturated Fat 120.6 g603.1%
Trans Fat 0 g
Cholesterol 1560.2 mg
Sodium 553.6 mg23.1%
Total Carbohydrates 228 g75.9%
Dietary Fiber 18.9 g75.7%
Sugars 201.3 g
Protein 32 g63%
Vitamin A 21.8% Vitamin C 927.2%
Calcium 54.4% Iron 42%
*Based on a 2000 Calorie diet
Process strawberries at recommended speed.
Measure 2 cups (500 ml) juice and 1/2 cup (125 ml) pulp.
Heat juice, sugar, and salt in 2-quart (2 liter) saucepan, stirring occasionally.
Beat eggs in bowl, pour in 1/2 cup (125 ml) hot juice, and mix thoroughly.
Stir slowly into juice in saucepan and continue heating over medium heat; stir constantly until thickened.
Remove from heat.
Beat whipping cream to soft peaks at HIGH.
Fold cream and pulp into chilled custard mixture.
Turn into ice cube trays without dividers or 13*9x2-inch (33x23x5 cm) pan.
Freeze for 3 to 4 hours, or until firm.