Easy to make, so good!!
1. Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.
2. Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds.
3. In a clean mixing bowl, whisk together the strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.
4. Chill in refrigerator or ice bath until base is very cold, at least 45° F, then churn in ice cream maker according to manufacturer's instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn. Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1322 | ||
Calories from Fat: 802 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.1g | 119 % | |
Saturated Fat 55.3g | 276 % | |
Monounsaturated Fat 25.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 328.8mg | 101 % | |
Sodium 69935.6mg | 2412 % | |
Potassium 214.6mg | 6 % | |
Total Carbohydrate 105.8g | 31 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 105.6g | ||
Protein 5g | 7 % | |
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: 1322
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