Guest guest Posted July 19, 2004 Report Share Posted July 19, 2004 Homemade Strawberry Ice Cream Serves: 10 Prep: 10 min Freeze: At least 4 hr Cost per Serving: 50¢ Planning Tip: May be frozen up to 1 week. If you have an ice cream machine, you can freeze part or all of the mixture (depending on capacity of machine's container), following manufacturer's directions. 16 oz ripe strawberries, hulled and halved (4 cups) 2 Tbsp light corn syrup 1 1/2 cups buttermilk 1 1/2 cups sugar 2 cups (1 pt) heavy (whipping) cream 1. Mash strawberries with corn syrup in a medium bowl. (You should have 2 2/3 cups.) Add buttermilk and sugar; stir until sugar dissolves. 2. Beat heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into a shallow 2 1/2- to 3-qt metal bowl or pan. 3. Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into an airtight container and freeze up to 1 week. Makes about 10 cups. Per serving: 319 cal, 2g pro, 39 g car, 1 g fiber, 18 g fat (11 g saturated fat), 67 mg chol, 62 mg sod Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.