Frozen Strawberries
A dish where thin cream and thick cream do the work.
contains dairy
Ingredients
US
Metric
- 950 ml thin cream
- 710 ml thick cream
- 470 ml milk
- 240 ml sugar
- 60 ml water
- Few grains salt
- 470 ml strawberry juice and pulp
- 15 ml lemon juice
- Strawberries
Make it lactose-friendly
- 4 cups thin cream → lactose-free cream or coconut cream
- 3 cups thick cream → lactose-free cream or coconut cream
- 2 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Cook water and sugar together three minutes. Cool and add to cream and milk. Add a sprinkle of salt. Turn into freezer and when half frozen add lemon juice and strawberry pulp. Finish freezing. Let stand an hour or two to ripen. Serve in cone shape and place a large, unhulled strawberry in top of each cone.
Nutrition (estimated, per serving)
| Calories | 460 |
|---|---|
| Protein | 6.8 g |
| Fat | 33.7 g |
| Carbs | 35.1 g |
| Fiber | 0.5 g |
| Sodium | 145 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States