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Double-Berry Ice Cream
Double-Berry Ice Cream
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From: Diabetic Living Magazine
Frozen strawberries and raspberries team up in this 1-carb-choice sweet dessert for kids and diabetics.
- By: Diabetic Living Magazine
Ingredients 18 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
- 1 (16 ounce) package frozen unsweetened whole strawberries, partially thawed, or 4 cups fresh strawberries
- 1 (12 ounce) package frozen lightly-sweetened red raspberries, partially thawed, or 3 cups fresh red raspberries
- ¾ cup sugar
- 1 envelope unflavored gelatin
- 4 cups whole milk
- 4 eggs, beaten
- ½ cup frozen orange juice concentrate, thawed
Preparation
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Prep
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Ready In
- Partially thaw frozen strawberries and raspberries, if using. Mash berries slightly to break up; set aside.
- In a large saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°F and mixture coats the back of a clean metal spoon. Do not boil. Stir in strawberries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be very thick after chilling.)
- Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturer's directions. If desired, ripen.
- To make ahead: Prepare ice cream as directed through Step 3. Cover; chill for up to 24 hours. Or prepare as directed through Step 4; freeze for up to 1 week.
- Serving size: ½ cup
- Per serving: 94 calories; 3 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 3 g protein; 16 mcg folate; 47 mg cholesterol; 13 g sugars; 122 IU vitamin A; 15 mg vitamin C; 60 mg calcium; 0 mg iron; 36 mg sodium; 136 mg potassium
- Nutrition Bonus: Vitamin C (25% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate, ½ fat
