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6
Nutritional analysis per serving:
Calories 370 (60% from fat) Carbohydrates 34g Protein 3g Fat 25g
Saturated fat 11g Cholesterol 65mg Sodium 31mg
Variations:
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla extract.
Add 1/2 - 3/4 cup of chopped and toasted almonds or chopped chocolate-coated almonds
during the last 5 – 10 minutes of freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped, day-old brownies during the last 5
minutes of freezing.
Chocolate Marshmallow Swirl: While transferring the ice cream to a container for freezing,
layer it with drizzles of your favorite chocolate syrup and dollops of marshmallow crème.
FRESH STRAWBERRY ICE CREAM
(Makes ten 1/2-cup servings)
250g or 1 pint fresh ripe strawberries, stemmed and sliced
3/2 tablespoons freshly squeezed lemon juice
1 cup granulated sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the lemon juice with 1/3 cup of the sugar, add the strawberries and stir
gently. Allow the strawberries to macerate in the juice for 2 hours. Drain and save the juice.
In a medium bowl, use a hand mixer or a whisk to combine milk and remaining sugar until the
sugar is dissolved (about 1 – 2 minutes on low speed). Stir in the heavy cream, juice from the
strawberries and vanilla. Turn on the Ice Cream maker and pour mixture into the removable
bowl through the ingredient spout. Let the mixture thicken, about 50 – 60 minutes. Add the
sliced strawberries during the last 5 minutes of freezing.
Note: This ice cream will have a “natural” pale pink appearance from the strawberries. If a
deeper pink is desired, sparingly add drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat) Carbohydrates 20g Protein 2g Fat 15g
Saturated fat 10g Cholesterol 57mg Sodium 26mg
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