Fresh Strawberry Ice Cream

1
Servings
30m
Prep Time
4h
Cook Time
4h 30m
Ready In


"This is always a huge hit in the summertime. makes 1 quart"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (1135.8 g)
  • Calories 3125.7
  • Total Fat - 208 g
  • Saturated Fat - 93.5 g
  • Cholesterol - 5539.5 mg
  • Sodium - 936.4 mg
  • Total Carbohydrate - 233.9 g
  • Dietary Fiber - 5.7 g
  • Sugars - 200.3 g
  • Protein - 84.9 g
  • Calcium - 810.3 mg
  • Iron - 14.2 mg
  • Vitamin C - 23 mg
  • Thiamin - 1 mg

Step 1

In a small saucepan, sprinkle gelatin over ¼ cold water; stir to dissolve over low heat. Beat egg yolks; stir in cream, 3/4 sugar, salt, dissolved gelatin and crushed strawberries. Tint pink with red food coloring if desired. Mix well.

Step 2

Pour into 2 freezer trays or a metal cake pan.

Step 3

Freeze until nearly firm. Turn mixture into mixing bowl and beat until almost smooth. Beat egg whites into soft peaks; gradually add 2 tbsp sugar, beating into stiff peaks. Gently fold egg mixture into strawberry mixture, mixing thoroughly.

Step 4

Return to freezer trays.

Step 5

Freeze until firm.

Tips & Variations


No special items needed.

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