Double-Berry Ice Cream


Double-Berry Ice Cream

Nutritional Facts
Serving Size: 
1/2 cup
Calories from Fat: 
28.37kcal
Calories: 
127
Total Fat: 
3.15g
Saturated Fat: 
1.53g
Cholestrol: 
49.06mg
Sodium: 
47.65mg
Dietary Fiber: 
1.27g
Total Carbohydrate: 
22.59g
Sugars: 
20.88g
Protein: 
4.88g
Calcium: 
84.86mg
Total Time: 5 hours, 5 minutes
Prep Time: 45 minutes
Cook Time: 20 minutes
Source: 
Makers of LACTAID® Brand Products

Two kinds of berries are better than one! This easy-to-make ice cream is filled with both strawberries and raspberries.

Yields/Serves: 
16
servings
Ingredients: 
1 cup sugar
1 envelope unflavored gelatin
4 cups LACTAID® Whole Milk
3 eggs, beaten
1 (12 ounce) package frozen lightly sweetened red raspberries
1 (10 ounce) package frozen strawberries in syrup
  1. In a large saucepan combine sugar and gelatin. Stir in LACTAID® Whole Milk. Cook and stir over medium heat until mixture just 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 1 to 2 minutes or until mixture coats a metal spoon (temperature will be about 175 to 180 degrees F). Do not boil. Stir in raspberries and strawberries. Cover and chill 4 hours or overnight until completely chilled. (Mixture will be very thick after chilling.)
  2. Transfer the mixture to a 4- or 5-quart ice-cream maker and freeze according to the manufacturer’s directions. Makes about 2 quarts.
Notes: 

Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher. Cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth and replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.
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