Cherry-Berry Ice Cream |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | N/A | N/A | 185 | N/A | 5g | N/A | 35g | N/A | 15mg |
| INGREDIENTS: | ||
| 2 cups fresh or frozen dark sweet cherries, pitted, thawed | 1 cup fresh or frozen blackberries or boysenberries, thawed | 1 teaspoon unflavored gelatin |
| 2 tablespoons water | 1 cup half-and-half | 1/2 cup sugar |
| 2 tablespoons light corn syrup | ||
| 1 | In a blender or food processor fitted with a metal blade, puree cherries; pour into medium bowl. Puree berries; strain to remove seeds. Add strained berries to cherries. Sprinkle gelatin over water; let stand 1 minute. Stir over low heat until gelatin dissolves. Combine fruit puree, dissolved gelatin, half-and-half, sugar, and corn syrup. Stir until sugar dissolves. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. |