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Homemade Strawberry Ice Cream

Prep: 10 minutes plus freezing • Makes: about 1-1/2 quarts


1 package (16 ounces) fresh strawberries, hulled
1-1/2 cups Schnucks whipping cream
1-1/4 cups Schnucks granulated sugar
3/4 cup Schnucks half-and-half
2 teaspoons fresh lemon juice
1-1/4 teaspoons Schnucks pure vanilla extract
1/8 teaspoon salt

1. In food processor with knife blade attached, pulse strawberries until finely chopped but not puréed. In large bowl, stir strawberries with remaining ingredients until well combined.

2. Transfer berry mixture to 1-1/2- to 2-quart ice cream maker bowl and churn as manufacturer directs, about 25 minutes or until mixture is thickened to soft-serve consistency. If not serving right away, transfer ice cream to an airtight container; cover with plastic wrap, then seal. Freeze up to 3 days.


Each 1/2 cup: about 215 calories, 13 g total fat (8 g saturated), 46 mg cholesterol, 40 mg sodium, 25 g carbohydrate, 1 g fi ber, 1 g protein