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Continued: Recipe: Strawberry tres leches cake and ice cream

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  • Last update: May 29, 2013 - 1:46 PM

Protein 11 g Cholesterol 180 mg Dietary fiber 2 g

Diabetic exchanges per serving: ½ milk, ½ fruit, 3 ½ other carb, 1 medium-fat meat, 5 ½ fat.

Speedy Strawberry lime ice cream √

Makes about 1 1/2 quarts.

Note: Custardy ice creams are terrific, but this straightforward, no-cook version really lets the flavor of strawberries shine. For a richer version, eliminate half-and-half and use only heavy cream (a total of 1 1/3 cups.) From Jo Marshall.

• 1 lb. strawberries, trimmed

• 1 c. sifted powdered sugar

• 1 c. heavy cream

• 1/3 c. half-and-half (see Note)

• 1 1/2 tsp. fresh lime zest

Directions

Wash and hull berries. Cut berries in half, or quarter if very large.

Place berries, sugar, cream and half and half in a blender jar and blend until frothy and well combined. Pour into an ice cream maker, stir in zest and churn ice cream according to manufacturer’s directions.

For a very soft ice cream, serve immediately. Or pack ice cream into an airtight freezer container and place in freezer to firm.

Nutrition information per each of 12 servings:

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