- 20
Ingredients
- 1 16 ounce package frozen unsweetened strawberries or 4 cups fresh strawberries, hulled
- 3/4 cup sugar
- 1 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
- MAKES: 20 servings
- SERVING SIZE: 1/2 cup YIELD: 2 1/2 quarts
- CARB GRAMS PER SERVING: 14
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 manufacturers directions. If desired, ripen. Makes 2 1/2 quarts, 20 (1/2-cup) servings.
Nutrition Facts Per Serving:
Servings Per Recipe: 20
cal.(kcal): 94
Fat, total(g): 3
chol.(mg): 47
sat. fat(g): 1
carb.(g): 14
fiber(g): 1
pro.(g): 3
sodium(mg): 36
Diabetic Exchanges
Other Carb(d.e): 1
Fat(d.e): 1