Strawberry Ice Cream II
A dish where thin cream and boxes strawberries do the work.
contains dairy
Ingredients
US
Metric
- 1420 ml thin cream
- 2 boxes strawberries
- 410 ml sugar
- 470 ml milk
- 22 ml arrowroot
Make it lactose-friendly
- 3 pints thin cream → lactose-free cream or coconut cream
- 2 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.
Nutrition (estimated, per serving)
| Calories | 447 |
|---|---|
| Protein | 5.8 g |
| Fat | 29.1 g |
| Carbs | 42.8 g |
| Fiber | 0.0 g |
| Sodium | 125 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States