Try this California Strawberry Ice Cream (Churn Method) recipe, or contribute your own.
Suggest a better descriptionSource: The Illustrated Encyclopedia of American Cooking, 1972 page 855
Beat egg yolks, 1 cup sugar and salt together; stir in scalded milk gradually. Pour into medium saucepan; cook, stirrng, over medium heat until mixture coats meal spoon. Remove from heat; add vanilla. Cool.
Stir in cream; shill well. Stir remaining sugar into strawberry puree; let stand for seveal hours or until sugar is completely dissovled. Combine strawberry mixture with chilled custard. Add food coloring. Pour into container of churn-type freezer; freez according to manufacturers instructions for ice cream.
yields 4 quarts.
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Serving Size: 1 Serving (1833g) | ||
Recipe Makes: Servings | ||
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Calories: 2208 | ||
Calories from Fat: 1751 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 194.6g | 259 % | |
Saturated Fat 112.3g | 561 % | |
Monounsaturated Fat 59.3g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 1860.5mg | 572 % | |
Sodium 112110.7mg | 3866 % | |
Potassium 1968.5mg | 52 % | |
Total Carbohydrate 73g | 21 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 66.4g | ||
Protein 49.5g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2208
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