Whole Strawberry Ice Cream
|Red currant jelly||1 Tablespoon|
|Red vermouth||1 Tablespoon|
|Plain unsweetened yogurt||300 Milliliter (1/2 Pint)|
|Ripe strawberries||350 Gram, hulled (12 Ounce)|
|Strawberries||6 , halved (With Stalks For Garnish)|
1. Put the egg yolks into a food processor with the redcurrant jelly, Vermouth, yogurt, and half the strawberries; blend until smooth.
2. Transfer the mixture to a shallow container, and freeze until the ice cream starts to harden around the edges.
3. Tip the ice cream into a bowl and beat to break up the ice crystals. Chop the remaining strawberries and mix into the semi-set ice cream. Return to the container and freeze until quite firm.
4. Scoop the ice cream into stemmed glasses and decorate each one with strawberry halves.
Calories 129 Calories from Fat 51
% Daily Value*
Total Fat 6 g8.8%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 148.6 mg49.5%
Sodium 67.9 mg2.8%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.1 g8.4%
Sugars 10.6 g
Protein 5 g10.2%
Vitamin A 5% Vitamin C 104%
Calcium 12.2% Iron 4.3%
*Based on a 2000 Calorie diet