Double-Berry Ice Cream

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Nutrition Facts Per Serving:

* Servings: 2 1/2 quarts, 20 (1/2-cup) servings
* Calories94
* Total Fat (g)3
* Saturated Fat (g)1
* Cholesterol (mg)47
* Sodium (mg)36
* Carbohydrate (g)14
* Fiber (g)1
* Protein (g)3
* Vitamin A (DV%)0
* Vitamin C (DV%)0
* Calcium (DV%)0
* Iron (DV%)0
Diabetic Exchanges
* Other Carbohydrates (d.e.)1
* Fat (d.e.).5

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  • 20

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.

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