Whole Strawberry Ice Cream
Ingredients
- 3 egg yolks
- 1 tablespoon redcurrant jelly
- 1 tablespoon red vermouth
- 1/2 pint natural low-fat yogurt
- 12 oz ripe strawberries hulled
- 8 strawberries with stalks halved, to decorate
Instructions
- Put the egg yolks into a blender with the redcurrant jelly, vermouth, yogurt and half the strawberries; blend until smooth.
- Transfer the mixture to a shallow container, and freeze until the ice cream starts to harden around the edges.
- Tip the ice cream into a bowl and beat to break up the ice crystals. Chop the remaining strawberries and mix into the semi-set ice cream.
- Return to the container and freeze until quite firm. Scoop the ice cream into stemmed glasses and decorate each one with strawberry halves.
- Strawberries should be kept in the refrigerator or a cool place if not being eaten immediately. The fruit should be washed before it is hulled.
Calories: 133 kcal
Carbohydrates: 17 g
Protein: 6 g
Fat: 5g
Saturated Fat: 2 g
Cholesterol: 150 mg
Sodium: 51 mg
Potassium: 324 mg
Fiber: 2 g
Sugar: 12 g
Vitamin A: 238 IU
Vitamin C: 65 mg
Calcium: 144 mg
Iron: 1 mg