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Strawberry Ice Cream

Diabetic.Foodie's picture
<p><a href="http://www.flickr.com/photos/joyosity/3542800746/">Image Credit</a></p>
Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Chilling

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