Strawberry Mint Ice Cream Rankin
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/2 quarts
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup sugar
- 2 cups light cream
- 3/4 teaspoon peppermint extract
- 2 pounds fresh strawberries, hulled and sliced (about 5 cups)
- Carbohydrate 14 g(5%)
- Cholesterol 59 mg(20%)
- Fat 16 g(25%)
- Fiber 1 g(3%)
- Protein 1 g(3%)
- Saturated Fat 10 g(51%)
- Sodium 18 mg(1%)
- Calories 203
Preparation In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, 5 hours or overnight. Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices. In a food processor purée remaining slices with strained liquid until smooth and transfer to a bowl. Stir in creams and extracts until combined well. Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.
Preparation In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, 5 hours or overnight. Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices. In a food processor purée remaining slices with strained liquid until smooth and transfer to a bowl. Stir in creams and extracts until combined well. Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.
