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- user reviews (1)
-
2
cups low-fat milk
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1
cup refrigerated or frozen egg product, thawed
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1/2
cup sugar
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4
cups strawberries
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1
teaspoon lemon juice
1. In a medium saucepan combine milk, egg product, and sugar. Cook and stir over medium heat about 10 minutes or until mixture is thickened. Do not boil. Remove saucepan from heat.
2. Place saucepan in a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard mixture into a bowl; set aside.
3. Place strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Stir strawberries and lemon juice into custard mixture. Cover the surface of custard with plastic wrap. Chill for several hours or overnight until thoroughly chilled. (Or to chill quickly, place bowl in a sink of ice water.)
4. Freeze mixture in a 2- or 3-quart ice cream freezer according to manufacturers directions. Makes about 1-3/4 quarts (14 servings).
- Variation Peach Gelato:Prepare as above, except substitute 4 cups cut-up, pitted, and peeled peaches (5 to 6 peaches) for the strawberries.
- Servings Per Recipe 14,
- Calories 65,
- Protein (gm) 3,
- Carbohydrate (gm) 12,
- Fat, total (gm) 1,
- Cholesterol (mg) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 113,
- Vitamin C (mg) 24,
- Sodium (mg) 41,
- Milk () 1,
- Fruit () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Has a good flavor, but it has a mild chalky after taste to it.
5/29/2010 05:34:31 PM Report Abuse