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Previous Issues > July 2007 > Kidsville Kitchen > Strawberry Ice Cream
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 Kidsville Kitchen
Strawberry Ice Cream
July is National Ice Cream Month, so it's the perfect month to make homemade ice cream! Ice cream is a simple mix of cream and sugar with any flavoring desired, such as extracts of vanilla, peppermint, lemon or orange. Fresh or frozen fruit in the ice cream mix is also terrific! If you don't have an ice cream maker, you can make it by hand. Put the mixture in a medium-size freezer bag. Put that bag inside a larger freezer bag. Put rock salt and ice between the two bags (make sure both bags are tightly sealed!) and roll it around outside until the ice cream forms!
Strawberry Ice Cream
WHAT YOU NEED:
2 cups unsweetened frozen strawberries, thawed*
2 cans (12 oz. each) Nestl Carnation Evaporated Milk**
1 1/2 cups granulated sugar
2 teaspoons lemon juice
1/8 teaspoon salt
DIRECTIONS:
1. With adult help: Place strawberries in food processor fitted with blade; cover. Pulse until strawberries are small pieces.
2. Combine evaporated milk, strawberries with their juice, sugar, lemon juice and salt in a large bowl. Pour into ice cream machine container. Follow manufacturer's instructions for preparation.
* Any frozen fruit or berry may be used. If using sweetened frozen fruit or berries, reduce sugar to 1/2 cup. Fresh fruit may also be used. ** Other brands may be substituted.
Makes about 1 1/2 quarts, or twelve 1/2-cup servings.
Nutrition information per serving: 180 calories; 35 calories from fat; 4 g total fat; 3 g saturated fat; 20 mg cholesterol; 80 mg sodium; 34 g carbohydrate; <1 g fiber; 32 g sugar; 4 g protein; 15% calcium
Recipe courtesy of Family Features. Jenny Harper is Senior Culinary Specialist for the Nestl Test Kitchens and VeryBestBaking.com.
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