- 2
Ingredients
- 1 16-ounce package frozen unsweetened strawberries or 4 cups fresh strawberries, hulled
- 3/4 cup sugar
- 1 envelope unflavored gelatin
- 4 cups whole milk
- 4 eggs, beaten
- 1 12-ounce package frozen unsweetened red raspberries or 3 cups fresh red raspberries
- 1/4 cup frozen orange juice concentrate, thawed
Preparation
Step 1
1. Partially thaw frozen strawberries, if using. Mash strawberries slightly to break up; set aside.
2. In a large saucepan, combine sugar and gelatin. Stir in 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 an instant-read thermometer registers 175 degrees F and mixture coats the back of a clean metal spoon. Do not boil. Stir in strawberries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be very thick after chilling.)
3. Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturer's directions. If desired, ripen. Makes 2 1/2 quarts, 20 (1/2-cup) servings.
Nutrition Facts
Calories 94, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 36 mg, Carbohydrate 14 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet