| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1995 | 1 | servings | |
INGREDIENTS
| 2 | lb | Fresh strawberries; hulled and sliced |
| ; (about 5 cups) | ||
| 1 | c | Sugar |
| 2 | c | Heavy cream |
| 2 | c | Light cream |
| 1 | ts | Vanilla extract |
| 3/4 | ts | Peppermint extract |
INSTRUCTIONS
In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, 5 hours or overnight. Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices. In a food processor puree remaining slices with strained liquid until smooth and transfer to a bowl. Stir in creams and extracts until combined well. Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time. Makes about 2 1/2 quarts. Gourmet July 1995 Converted by MC_Buster. Per serving: 3626 Calories (kcal); 272g Total Fat; (65% calories from fat); 28g Protein; 292g Carbohydrate; 970mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 53 1/2 Fat; 15 Other Carbohydrates Converted by MM_Buster v2.0n.
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