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In a medium bowl, use a hand mixer or a whisk to combine the milk ,and granulated
sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the
heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the
machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 30 – 40 minutes. Add the sliced strawberries during the last 5 minutes
of freezing.
Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink
is desired, sparingly add drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat) . carbo. 17g . pro 3g . fat 15g . chol.57mg.
FRESH LEMON SORBET
Makes eight 1/2-cup servings.
3/2 cups sugar
3/2 cups water
1 cup freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest*
Combine the sugar and water in a medium saucepan and bring to a boil over medium-
high heat. Reduce heat to low and simmer without stirring until the sugar dissolves,
about 3 – 5 minutes. Cool completely. This is called a simple syrup, and may be made
ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep
refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine on, pour
the lemon mixture into freezer bowl through ingredient spout and mix until thickened,
about 30 – 40 minutes.
When zests a lemon or lime use a vegetable peeler to remove the colored part of the
citrus rind.
Nutritional analysis per serving:
Calories 204 (0% from fat) . carbon. 52g . pro .19g . fat 0g . chol. 0mg.
VARIATION:
Fresh Pink Grapefruit Sorbet:
Substitute 1-1/2 cups freshly squeezed pink grapefruit
juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon
zest. Add 1/4 cup orgeat syrup to the mixture ( Orgeat Syrup is used for cocktails such
as a Mai Tai or Scorpion and can be found with the drink mixers in most grocery stores).