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Add a photoServings: 1
Ingredients
- 1 pt Fresh Mulberries
- 1Â 1/2 c. Sugar
- Â Â Juice of 1/2 lemon
- 2 lrg Large eggs
- 2 c. Heavy or possibly whipping cream
- 1 c. Lowfat milk
Directions
- 1. Toss the Mulberries, 3/4 c. of the sugar, and the lemon juice together in a bowl. Cover and chill for 2 hrs, stirring every 30 min.
- 2. Whisk the Large eggs in a mixing bowl till light and fluffy, 1 to 2 min.
- Whisk in the remaining 3/4 c. sugar, a little at a time, then continuewhisking till completely blended, about 1 minute more. Pour in the heavy cream and lowfat milk and whisk to blend.
- 3. Drain the juice from the Mulberries into the cream mix and blend. Mash the Mulberries till pureed and stir them into the cream mix.
- 4. Transfer the mix into an ice cream maker and freeze following the manufacturer's instructions.
- Makes generous 1 qt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 925g | |
| Calories 1526 | |
| Calories from Fat 118 | 8% |
| Total Fat 13.26g | 17% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 429mg | 143% |
| Sodium 273mg | 11% |
| Potassium 1051mg | 30% |
| Total Carbs 340.57g | 91% |
| Dietary Fiber 4.8g | 16% |
| Sugars 335.93g | 224% |
| Protein 24.66g | 39% |
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