Prep 5 mins
Cook 30 mins
Although this is a wonderful ice cream recipe (IMHO), it is an old one, and contains raw egg. Please feel free to use an egg substitute or pasteurized eggs in this recipe. You may leave out the egg altogether, but the texture may suffer. The "Cook time" is for the processing time of my (your) ice cream machine. The 1/2 to 1 hour "chill time" was not included in the Prep/Cook time.
- 1 1⁄2 cups pureed fresh strawberries (If using frozen sliced strawberries in sugar or syrup, decrease or omit the sweetener in recipe)
- 1 cup 1% low-fat milk
- 7 (1 g) envelopesequal sugar substitute of granulated artificial sweetener (or equivalent amount (.56tbs) or 7 (1 g) envelopes sugar
- 2 tablespoons egg substitute
- Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending).
- Chill mixture for 1/2 to 1 hour until cold.
- Process according to the freezing instructions for your ice cream machine.
Strawberries have just come into season and it was a real treat to make and then devour this ice cream. Since I'm Somersizing I altered the ingredients just a bit, but I believe the recipe is intrinsicly a good base and can take almost any variation. I used real strawberries, full heavy cream, Splenda and 1 real egg. I actually whipped everything but the strawberries in my stand mixer, then added the sliced strawberries, which then got "bruised" perfectly into the ice cream mix. I poured this mixture into a Tupperware and tucked it away in the back of the freezer. We had this for dessert on Friday night and all my berry loving daughters gave it 5 stars each.