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Strawberry Ice Cream

chef.alexande's picture
  Strawberries 225 Gram, hulled
  Granulated sugar 50 Gram
  Eggs 2
  Caster sugar 50 Gram
  Evaporated milk 3⁄4 Can (7.5 oz), well chilled (1 Small Can)

1) In a pan, put the strawberries along with the granulated sugar. Gently cook till the fruit is soft. This usually takes about 5 minutes.
2) Sieve to make a puree and keep aside till it is quite cold.
3) Separate the eggs and in a small bowl, put the yolks. Use a fork to blend well.
4) In a large bowl, put the whites and whisk till they are stiff. Add castor sugar, one spoon at a time, and whisk well.
5) Into the whites, whisk the egg yolks gradually and carefully.
6) In a bowl, whisk the evaporated milk till it is thick. Fold the milk into the egg mixture along with the strawberry puree.
7) Turn the concoction into a 1 ½-pint dish. Keep in the freezer for at least 4 hours or till it has set.
8) To freeze for storage, cover, label and keep in the freezer.

9) Allow the frozen preparation to stand for 5 minutes at room temperature and serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
240 Minutes
Cook Time: 
15 Minutes
Ready In: 
255 Minutes

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 448 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 242.3 mg80.8%

Sodium 183.8 mg7.7%

Total Carbohydrates 70 g23.2%

Dietary Fiber 2.2 g9%

Sugars 66.5 g

Protein 14 g28.6%

Vitamin A 10.1% Vitamin C 113.6%

Calcium 32.2% Iron 8.8%

*Based on a 2000 Calorie diet

Strawberry Ice Cream Recipe