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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 6 servings |
||
| Calories 474 | ||
| Calories from Fat 294 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.7g | 50% | |
| Saturated Fat 19.7g | 98% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 184mg | 61% | |
| Sodium 74mg | 3% | |
| Potassium 239mg | 6% | |
| Total Carbohydrate 42.4g | 14% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 36.4g | ||
| Protein 5.5g | 10% | |
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Strawberry Ice Cream Like Ben and Jerry's
SERVES 6
Ingredients
- 1 pint fresh strawberries, hulled and chopped
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 1 cup sugar, divided
- 2 cups heavy whipping cream
- 1 cup milk
- 1 teaspoon vanilla extract
Directions
1
Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.2
In large mixing bowl beat eggs until light and fluffy, about 2 minutes.3
Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.4
Add strawberries with juice and mix well.5
Gently stir in whipping cream just until combined.6
Pour into ice cream maker and follow manufacturer's instructions.7
I use a Donvier ice cream maker that doesn't require ice or salt and it works great!
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- Course > Desserts > Frozen
- Main Ingredient > Fruit > Berries > Strawberries
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Featured Reviews for This Recipe
From: Chef #610449
On Aug 28, 2008
Wonderful flavor! I pureed the strawberries before mixing them with the lemon juice, which resulted in a smooth texture and pretty pink color. This recipe is definitely a keeper.
From: Ty's Kitchen
On Jul 25, 2008
I used 2 cups of sliced strawberries which was a little too much since my ice cream maker overflowed ... wasn't too bad because the spill was easy to lick up!
From: Lennie
On Jul 11, 2005
THIS is what strawberry ice cream is supposed to taste like, not that pink supermarket stuff! Even though I was forced to make a major adjustment due to an unexpected shortfall of an important ingredient, this ice cream ranks among the best I've tasted, homemade or storebought! I did have farm-fresh strawberries, of course, which undoubtedly helped and which I highly recommend if you can obtain them. In Step 1, I refrigerated overnight, not one hour (I recommend chopping the strawberries up quite small, btw); this appeared not to harm the berries at all. Step 5 was where my problem started: into my two-cup measure I poured the whipping cream, only to have the carton empty at just 3/4 cup. Uh-oh. Look in fridge for light cream and find none. Get out whole milk and reluctantly start adding that. Have the carton empty at the 1 2/3 cup line. VERY reluctantly use 1% milk to top off to get to the 2 cups. After combining, I chilled this mixture for about an hour in the fridge, then I let my Cuisinart ice cream maker churn for 30 minutes, and the resulting ice cream, while a pretty colour, was still very, very thin and soft. Worry. But after just a few hours of time in the freezer, the end result has turned out be an ice cream that's not too rich or heavy, with a luscious strawberry flavour. A winner I would definitely serve to company. Thank you so much for posting this recipe; I can't wait to make it again!
From: jkirch
On Jul 25, 2005
I made this ice cream over the weekend, and was very happy with the results. The strawberry flavor is not saturated; it's actually quite light and compliments the chopped strawberries well. I served this at a BBQ, and was told that this was professional quality ice cream. Will definitely be making this one again.
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