| 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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