Cherry-Berry Ice Cream

A made-from-scratch custard that uses whole milk rather than cream helps keep this ice cream dessert low in fat.

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  • Makes: 20 servings
  • Serving Size: 1/2 cup
  • Yields: 2 1/2 quarts
  • Prep: 45 mins
  • Chill: 4 hrs to 24 hrs
  • Freeze: per manufacturer directions
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Cherry-Berry Ice Cream
Ingredients
3/4
cup sugar
1
envelope unflavored gelatin
4
cups whole milk
4
eggs, beaten
1
pound fresh dark sweet cherries, pitted and halved
1
12 ounce package frozen unsweetened red raspberries or 3 cups fresh red raspberries
1/4
cup frozen orange juice concentrate, thawed
 
Sliced fresh strawberries and/or fresh mint leaves (optional)
Directions
  1. In a large saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat just until mixture starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 to 3 minutes or until mixture coats the back of a clean metal spoon. Do not boil. Stir in cherries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be set after chilling.)
  2. Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturers directions. Serve immediately or, if desired, ripen for 4 hours. If desired, garnish with sliced strawberries and/or mint leaves.
Nutrition Facts (Cherry-Berry Ice Cream)
    Per serving:
  • 103 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 47 mg chol.,
  • 34 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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