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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside. | 2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled. | 3. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	1	quart	hulled	-	-	-	-
heavy cream	1 1/2	cups	divided	612.0	4.9319999999999995	5.112	64.944
white sugar	3/4	cup		580.5	149.97	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
corn syrup	3	tablespoons		186.78	50.6814	0.0	0.132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.