Homemade 'soft-serve' strawberry
ice cream...ready to eat in just minutes!
Berry
Blender Ice Cream
- 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 about 1 1/4 cups.
Note: Ice cream can be
made ahead, covered, and stored in freezer. Remove 15 minutes
before serving.
*Please exercise caution when using raw
eggs in prepared food that is uncooked (see Food
Safety). 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.
