Strawberry Ice Cream I
A dish built around thin cream and boxes berries.
contains dairy
Ingredients
US
Metric
- 1420 ml thin cream
- 2 boxes berries
- 470 ml sugar
- Few grains salt
Make it lactose-friendly
- 3 pints thin cream → lactose-free cream or coconut cream
Steps
- Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing. Rich Jersey milk may be substituted for cream.
Nutrition (estimated, per serving)
| Calories | 436 |
|---|---|
| Protein | 4.3 g |
| Fat | 27.5 g |
| Carbs | 45.3 g |
| Fiber | 0.0 g |
| Sodium | 104 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States