SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cherry-Berry Ice Cream

Makes: 20 servings
Serving size: 1/2cup Yield: 2 1/2 quarts
Prep 45 mins Chill 4 hrs to 24 hrs Freeze  per manufacturer directions
Cherry-Berry Ice Cream
  • 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)

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)
  • Servings Per Recipe 20,
  • cal. (kcal) 103,
  • Fat, total (g) 3,
  • chol. (mg) 47,
  • sat. fat (g) 1,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 34,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe