|Strawberry Ice Cream|
- 1 small carton Egg Beaters® or other egg substitute (eqivilent to 2 eggs)
- 1 cup sugar
- 1 cup half-and-half
- 1 cup whipping cream
- 1 cup pureed fresh strawberries
- 1 cup chopped strawberries
In a bowl, mix the egg substitute and sugar together. Mix in the half-and-half and the cream. Add the pureed strawberries and mix until well blended. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. After about 20 minutes or when the ice cream is almost finished, add the chopped strawberries and continue freezing for about 5 more minutes or until the ice cream is the consistency of soft serve ice cream. For firmer ice cream, transfer to a freezer container, cover, and place in the freezer for about 3 hours before serving. Let the ice cream sit at room temperature for about 10 minutes before scooping.
You Should Also Read:The Home Cooking Cookbook CornerThe Home Cooking Cookbook CornerMaking Homemade Ice CreamEditor's Picks ArticlesTop Ten ArticlesPrevious FeaturesSite Map
|Set of 6 Gelato Cone Dessert Dishes|
Here's a fun and festive way to serve your homemade ice cream and sorbets. Made of sturdy, clear glass, these dessert dishes feature the checkered pattern of an ice cream cone.
Content copyright © 2022 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact
Allyson Elizabeth D´Angelo