Berry Blender Ice Cream
Homemade 'soft-serve' strawberry ice cream—ready to eat in just minutes!
1 (10-ounce) package frozen sliced California strawberries in syrup
1/4 cup whipping cream
1 large fresh egg* (or 1/4 cup pasteurized egg product)
1 teaspoon fresh lemon juice
- Dip package of frozen strawberries into hot water; remove strawberries and cut into chunks the size of ice cubes.
- Combine cream and eggs in blender or food processor fitted with metal blade; whirl 2 seconds. Drop in frozen Strawberries, a chunk at a time. Whirl until smooth, turning on and off and scraping side of container as needed. Stir in lemon juice.
- Spoon into serving dishes.
Makes 4 servings.
Tip: Ice cream can be made ahead, covered, and stored in freezer. Remove 15 minutes before serving.
*We suggest using a pasteurized egg product for this recipe.
Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.