- Makes: 16 servings
- Yield: 2 quarts
- Prep 10 mins
- Freeze per manufacturers directions
Five ingredients and no cooked-custard base: Homemade ice cream doesnt get any easier!
half-and-half, light cream, or milk
fresh or frozen unsweetened blueberries, blackberries, red raspberries, or sliced, peeled peaches or nectarines (thaw, if frozen)
- In a large bowl, mix half-and-half, sugar and vanilla. Stir to dissolve sugar.
- In a blender, cover and blend the fruit until nearly smooth. Sieve fruit, if you like. Stir fruit and whipping cream into sugar mixture. Freeze in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. Makes 2 quarts (16 servings).
(Choose-a-Fruit Scoops)Servings Per Recipe 16, Folate (µg) 6, fiber (g) 1, cal. (kcal) 274, Monounsaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 0, pro. (g) 3, carb. (g) 26, Fat, total (g) 18, iron (mg) 0, sugar (g) 22, chol. (mg) 63, vit. A (IU) 723, Potassium (mg) 157, Polyunsaturated fat (g) 1, calcium (mg) 87, Trans fatty acid (g) 0, Riboflavin (mg) 0, Niacin (mg) 0, vit. C (mg) 5, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 11, sodium (mg) 37