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Strawberry Ice Cream

Diabetic.Foodie's picture
  Evaporated skimmed milk 1 Quart
  Eggs 2
  Granulated sugar replacement 3 Teaspoon
  Salt 1⁄4 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Strawberries 2 Cup (32 tbs), sliced
  Red food color 2 Drop

Chill milk.
Beat eggs until frothy.
Add sugar replacement, salt and lemon juice to the eggs, and beat well.
Gradually beat in the cold milk.
For ice cream freezer: Pour mixture into 1 gal. (4 L) freezer can.
Freeze as directed by manufacturer.
Add strawberries and food color when cream begins to thicken.
For tray freezing: Pour into 3 freezer trays, and freeze until crystals form on edge of trays.
Pour into large bowl; beat well.
Add strawberries and food color, and return to trays.
Repeat for lighter ice cream.
Repack in ice cream or plastic cartons; freeze until firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1105 Calories from Fat 98

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 623.2 mg207.7%

Sodium 1963.4 mg81.8%

Total Carbohydrates 166 g55.5%

Dietary Fiber 7.3 g29%

Sugars 152.9 g

Protein 82 g163.8%

Vitamin A 77.6% Vitamin C 390.6%

Calcium 278.3% Iron 18.3%

*Based on a 2000 Calorie diet


Strawberry Ice Cream Recipe