| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Ice cream | 1 | Servings | |
INGREDIENTS
| 1 | pt | Strawberries |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | c | Half and half |
| 1 | t | Vanilla |
| 3 | c | Heavy cream |
INSTRUCTIONS
Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. You can strain the deeds out of the puree, but you don't have to. Transfer puree to a bowl and cool in the refrigerator. Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions. When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2355
Calories From Fat: 1230
Total Fat: 139.8g
Cholesterol: 677.1mg
Sodium: 217.8mg
Potassium: 1595.8mg
Carbohydrates: 273.5g
Fiber: 16.3g
Sugar: 240.6g
Protein: 19.1g