Berry Berry Ice Cream
This recipe makes 8 250 ml servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 260260 cal |
| pro | 3 g3g pro |
| total fat | 24 g24g total fat |
| sat. fat | 15 g15g sat. fat |
| carb | 8 g8g carb |
| fibre | 1 g1g fibre |
| chol | 90 mg90mg chol |
| sodium | 90 mg90mg sodium |
| Sugars | 4 g4g Sugars |
Ingredients
- 2 cups whole milk 2 cups whole milk
- 2 cups 35% cream 2 cups 35% cream
- 7 heaping tbsp (105 mL) Splenda® No Calorie Sweetener, Granular 7 heaping tbsp (105 mL) Splenda® No calorie Sweetener, Granular
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1/2 cup strawberries 1/2 cup strawberries
- 1/2 cup raspberries 1/2 cup raspberries
- 2 tbsp cold water 2 tbsp cold water
- 2 rennet tablets , (Junket)2 rennet tablets, (Junket)
Preparation
Crush rennet tablets into a small bowl with the cold water and set aside.
Combine raspberries, strawberries and lemon juice with 2 tbsp (30 mL) of SPLENDA® Granulated in a small pot. Heat the berries and SPLENDA® Granulated at 110°F (45°C) until SPLENDA® Granulated dissolves (1 minute) and set aside.
Combine milk, sugar and remaining SPLENDA® Granulated into a sauce pan. Heat while stirring until lukewarm (110°F). Then, stir in the rennet tablet mixture and quickly pour the combined ingredients into an 8 x 12 inch (20 x 30 cm) and 3 inch (8 cm) high pan. Let the pan stand undisturbed for 15 minutes then place it in the freezer until firm.
Once the mixture is firm, break it into chunks with a spoon and place the chunks into an electric mixing bowl (or food processor) and beat until smooth. Add the berry mixture and mix for an additional 15 seconds. Place the mixture back into the pan and freeze until firm.
Source : SPLENDA®
- Keywords : Dessert; Freeze; Milk; Cream; Raspberries; Strawberries; Food Processor; Boil;
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