Fresh Fruit Ice Cream

Fresh Fruit Ice Cream requires around 45 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 198 calories, 5g of protein, and 10g of fat per serving. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up fruit, half-and-half, condensed milk, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. 5 people have tried and liked this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so awesome. If you like this recipe, take a look at these similar recipes: {Skinny} Rainbow Ice Cream Cake with Fresh Fruit, Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, and Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cup Pureed or mashed fresh fruit (peaches, strawberries,

1 1/2 pints Half-and-Half

1 can (14-oz) sweetened condensed milk (not evaporated mi

1 tablespoon Vanilla extract

Equipment:

ice cream machine

bowl

loaf pan

Cooking instruction summary:

  1. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturers instructions. Freeze leftovers.
  2. Ice Cream Maker Vanilla Ice Cream: Omit fruit and food coloring. Increase half-and-half to 4 cups. Proceed as above.
  3. Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup pureed or mashed fruit and food coloring, if desired. Fold in 2 cups (1 pint) Borden Whipping Cream, whipped (do not use non-dairy whipped topping). Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freese 6 hours or until firm.
  4. Freeze leftovers.

 

Step by step:


1. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturers instructions. Freeze leftovers.Ice Cream Maker Vanilla Ice Cream: Omit fruit and food coloring. Increase half-and-half to 4 cups. Proceed as above.Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup pureed or mashed fruit and food coloring, if desired. Fold in 2 cups (1 pint) Borden Whipping Cream, whipped (do not use non-dairy whipped topping).

2. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freese 6 hours or until firm.Freeze leftovers.


Nutrition Information:

Quickview
198k Calories
4g Protein
9g Total Fat
23g Carbs
2% Health Score
Limit These
Calories
198k
10%

Fat
9g
15%

  Saturated Fat
5g
37%

Carbohydrates
23g
8%

  Sugar
22g
25%

Cholesterol
31mg
11%

Sodium
79mg
3%

Alcohol
0.37g
2%

Get Enough Of These
Protein
4g
9%

Calcium
158mg
16%

Vitamin B2
0.26mg
15%

Phosphorus
142mg
14%

Selenium
6µg
10%

Vitamin A
357IU
7%

Potassium
219mg
6%

Vitamin B12
0.26µg
4%

Vitamin B5
0.43mg
4%

Magnesium
15mg
4%

Zinc
0.56mg
4%

Vitamin B1
0.05mg
3%

Vitamin B6
0.05mg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
2%

Folate
5µg
1%

Vitamin E
0.2mg
1%

Copper
0.03mg
1%

Fiber
0.32g
1%

Vitamin B3
0.22mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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