Double-Berry Ice Cream
Recipe by: LACTAID® Brand
For a fun activity and a tasty treat that the whole family will enjoy, try out this easy lactose-free homemade ice cream recipe! Made with LACTAID® Lactose-Free Whole Milk, this ice cream is filled with strawberries and raspberries for a perfect summer treat.
1 cup sugar
3 eggs, beaten
1 envelope unflavored gelatin
1 (12 ounce) package frozen lightly sweetened red raspberries
1 (10 ounce) package frozen strawberries in syrup
- In a large saucepan combine sugar and gelatin. Stir in LACTAID® Lactose-Free 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).
- Transfer the mixture to a 4- or 5-quart ice-cream maker and freeze according to the manufacturer’s directions. Makes about 2 quarts.
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.
© Copyright 2007, Meredith Corporation. All Rights Reserved.
Nutrition Facts
Amount Per Serving
For a fun activity and a tasty treat that the whole family will enjoy, try out this easy lactose-free homemade ice cream recipe! Made with LACTAID® Lactose-Free Whole Milk, this ice cream is filled with strawberries and raspberries for a perfect summer treat.