|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe about 2 1/2 quarts (twenty 1/2-cup servings)
- Calories103
- Total Fat (g)3
- Saturated Fat (g)1
- Cholesterol (mg)47
- Sodium (mg)34
- Carbohydrate (g)17
- Fiber (g)1
- Protein (g)4
*Percent Daily Values are base on a 2,000 calorie diet
Cherry-Berry Ice Cream
Makes:
about 2 1/2 quarts (twenty 1/2-cup servings)
Prep: 45 minutes
Chill: 4 to 24 hours
Freeze: per manufacturer directions
Chill: 4 to 24 hours
Freeze: per manufacturer directions
Ingredients
- 3/4 cupsugar
- 1 envelopeunflavored gelatin
- 4 cupswhole milk
- 4 eggs, beaten
- 1 poundfresh dark sweet cherries, pitted and halved
- 1 12-ounce packagefrozen unsweetened red raspberries or 3 cups fresh red raspberries
- 1/4 cupfrozen orange juice concentrate, thawed
- Sliced fresh strawberries and/or fresh mint leaves (optional)
Directions
In a large saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat just until mixture starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 to 3 minutes or until mixture coats the back of a clean metal spoon. Do not boil. Stir in cherries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be set after chilling.)
Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturers directions. Serve immediately or, if desired, ripen for 4 hours. If desired, garnish with sliced strawberries and/or mint leaves.
