Strawberry Ice Cream
| Strawberry Ice Cream |
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| 1 pint |
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strawberries |
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| 1/3 cup |
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sugar |
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| 2 cups |
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light cream, very cold |
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Juice of half a lemon |
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| 1 |
Remove stems from strawberries. Place strawberries on cookie sheet and freeze until solid. In a food processor combine cream, sugar, lemon juice, and frozen berries. |
| 2 |
Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again until firm. Serve. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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321.58 |
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| Calories From Fat (68%) |
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219.90 |
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% Daily Value |
| Total Fat 25.03g |
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39% |
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| Saturated Fat 15.43g |
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77% |
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| Cholesterol 88.43mg |
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29% |
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| Sodium 28.54mg |
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1% |
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| Potassium 297.67mg |
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9% |
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| Carbohydrates 24.75g |
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8% |
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| Dietary Fiber 2.76g |
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11% |
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| Sugar 17.76g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 22.00g |
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| Protein 2.68g |
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5% |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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Source: Culinary Café
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