Strawberry Ice Cream

Homemade ice cream is an exquisite treat that needs no embellishment (though whipped cream never hurt anyone!).

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  • Makes: 24 servings
  • Serving Size: 1/2 cup
  • Prep: 30 mins
  • Freeze: Per manufacturer's directions

Strawberry Ice Cream

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Directions

  1. In an extra-large bowl mash strawberries with a potato masher. Stir in cream, sugar, milk, evaporated milk, eggs, and vanilla.
  2. Freeze strawberry mixture in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. If desired, ripen for at least 4 hours.**

From the Test Kitchen

*

Using raw eggs poses higher risk of foodborne illness, especially in people with weakened immune systems, children, and the elderly.

**

For a traditional ice cream freezer, after churning remove lid and dasher. Cover top with foil. Plug the lid hole with a cloth; replace lid on can and fill the outer freezer bucket with ice and rock salt (enough to cover top of the freezer can) in a ratio of 4 cups ice to 1 cup rock salt. Let stand at room temperature about 4 hours.

For an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a freezer container, cover, and store in the freezer for at least 4 hours.

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Nutrition Facts (Strawberry Ice Cream )

  • Per serving:
  • 402 kcal ,
  • 27 g fat
  • (16 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 163 mg chol. ,
  • 89 mg sodium ,
  • 36 g carb. ,
  • 1 g fiber ,
  • 33 g sugar ,
  • 7 g pro.
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