This strawberry ice cream recipe uses egg yolks, cream, sugar, and fresh strawberries to make a fabulous frozen dessert.
Ingredients
- 1 quart fresh strawberries, hulled
- 1 ½ cups heavy cream, divided
- ¾ cup white sugar
- 3 egg yolks
- 3 tablespoons light corn syrup
Directions
Step 1
Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside.
Step 2
Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled.
Step 3
Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 390 | |
% Daily Value * | |
Total Fat25g | 31% |
Saturated Fat15g | 73% |
Cholesterol184mg | 61% |
Sodium34mg | 1% |
Total Carbohydrate43g | 16% |
Dietary Fiber2g | 7% |
Total Sugars33g | |
Protein3g | |
Vitamin C61mg | 303% |
Calcium67mg | 5% |
Iron1mg | 4% |
Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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