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    You are in: Home / Recipes / Fresh Strawberry Ice Cream Recipe
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    Fresh Strawberry Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Marie Nixon's Note:

    This recipe came with my Cusinart Ice Cream Maker. Although the recipe calls for fresh strawberries, I used 1 pint of frozen strawberries, thawed. I like this recipe because it does not call for raw egg.

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    Ingredients:

    Serves: 12

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juice for 2 hours.
    2. 2
      In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 - 2 minutes on low speed.
    3. 3
      Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl through the ingredient spout and let mix until thickened, about 25 - 30 minutes.
    4. 4
      Add the sliced strawberries during the last 5 minutes of freezing. Optional - allow to ripen in the refrigerator for 2 hours.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Strawberry Ice Cream

    Serving Size: 1 (110 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 225.0
     
    Calories from Fat 138
    61%
    Total Fat 15.4 g
    23%
    Saturated Fat 9.5 g
    47%
    Cholesterol 56.3 mg
    18%
    Sodium 23.5 mg
    0%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 19.2 g
    77%
    Protein 1.6 g
    3%

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