Recipe Details
Ingredients
-
1quartfresh strawberries, hulled
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1 ½cupsheavy cream, divided
-
¾cupwhite sugar
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3egg yolks
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3tablespoonslight corn syrup
Cooking Directions
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Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside.
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Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled.
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Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories390 | |
| % Daily Value * | |
| Total Fat 25g |
31% |
| Saturated Fat 15g |
73% |
| Cholesterol 184mg |
61% |
| Sodium 34mg |
1% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 2g |
7% |
| Total Sugars 33g |
|
| Protein 3g |
6% |
| Vitamin C 61mg |
67% |
| Calcium 67mg |
5% |
| Iron 1mg |
4% |
| Potassium 211mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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