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Nutrition Facts

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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
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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
 

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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.

Cherry-Berry Ice Cream


 
 
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