Directions:
- In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl. Stir in 1/2 cup of the sugar and the lemon juice and chill the mixture, covered for two hours.
- In a heavy saucepan combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring. In a bowl beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper. Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer's instructions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2237.18 Kcal (9367 kJ) | ||
| Calories from fat | 779.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.6g | 133% | |
|---|---|---|---|
| Cholesterol | 997.95mg | 333% | |
| Sodium | 526.18mg | 22% | |
| Potassium | 1509.6mg | 32% | |
| Total Carbs | 339.98g | 113% | |
| Sugars | 318.17g | 1273% | |
| Dietary Fiber | 10.2g | 41% | |
| Protein | 45.72g | 91% | |
| Vitamin C | 216.8mg | 361% | |
| Iron | 9.1mg | 51% | |
| Calcium | 736.6mg | 74% | |
| Amount Per 100 g | |||
| Calories | 153.55 Kcal (643 kJ) | ||
| Calories from fat | 53.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 133% | |
|---|---|---|---|
| Cholesterol | 68.5mg | 333% | |
| Sodium | 36.12mg | 22% | |
| Potassium | 103.62mg | 32% | |
| Total Carbs | 23.34g | 113% | |
| Sugars | 21.84g | 1273% | |
| Dietary Fiber | 0.7g | 41% | |
| Protein | 3.14g | 91% | |
| Vitamin C | 14.9mg | 361% | |
| Iron | 0.6mg | 51% | |
| Calcium | 50.6mg | 74% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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