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Meyer Lemon & Strawberry Ice Cream

 
One serving costs about $1.05

$1.05 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 mother's day,summer,vegetarian,gluten-free,gluten free,lacto ovo vegetarian,fodmap friendly side dish
spoonacular Score:17%

Spoonacular Score: 17%

 

Need a gluten free, fodmap friendly, and vegetarian dessert? Meyer Lemon & Strawberry Ice Cream could be an awesome recipe to try. This recipe serves 8 and costs 95 cents per serving. One serving contains 315 calories, 4g of protein, and 20g of fat. Only a few people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of strawberries, butter, meyer lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes include Strawberry Shortcakes with Meyer Lemon Cream, Strawberry Cheesecake Ice Cream, and Paleo Strawberry Ice Cream.

Ingredients

Servings:
2 large
2 large eggs
eggs
2 cups
2 cups half & half
half & half
0.33 cups
0.33 cups meyer lemon juice
meyer lemon juice
1.33 pts
1.33 pts strawberries
strawberries
1 cup
1 cup sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
2 large eggs
2 large
eggs
2 cups half & half
2 cups
half & half
0.33 cups meyer lemon juice
0.33 cups
meyer lemon juice
1.33 pts strawberries
1.33 pts
strawberries
1 cup sugar
1 cup
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter

Equipment

ice cream machine
ice cream machine
double boiler
double boiler
plastic wrap
plastic wrap
hand mixer
hand mixer
whisk
whisk
ice cream machine
ice cream machine
double boiler
double boiler
plastic wrap
plastic wrap
hand mixer
hand mixer
whisk
whisk


Instructions

  1. Note: if you are using regular lemons, add an additional 1/4 cup of sugar, making it a total of 1 cup of sugar for the custard base.
  2. Combine the eggs, sugar, lemon juice and butter in the top of a double boiler. Place over simmering water and beat with a hand mixer (unless you are in for a whisking workout) for about 15 minutes or until the mixture thickens. You are basically going for lemon curd here.
  3. Let the curd cool a bit and then add in your half-and-half. Cover this with plastic wrap and refrigerate overnight or until thoroughly cold.
  4. Thinly slice 1 pint of strawberries (tops removed) and toss with 1 tablespoon of sugar. Let the strawberries sit for at least 2 hours.
  5. When your custard, your strawberries and your ice cream machine are ready, pour the strawberries and their liquid into the custard base and mix well. Freeze according to your machine instructions.
  6. It will come out frozen but soft. If you like your ice cream firmer, then put it in the freezer for a few hours.
  7. Serve as-is or garnish with a lemon slice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.05
Ingredient
2 larges eggs
2 cups half & half
⅓ cups meyer lemon juice
1 pint strawberries
1 cup sugar
½ cups unsalted butter
Price
$0.62
$1.31
$0.97
$4.22
$0.28
$0.97
$8.37

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

Disclaimer

Nutritional Information

Quickview
318 Calories
4g Protein
20g Total Fat
32g Carbs
2% Health Score
Limit These
Calories
318
16%

Fat
20g
31%

  Saturated Fat
12g
75%

Carbohydrates
32g
11%

  Sugar
28g
31%

Cholesterol
105mg
35%

Sodium
47mg
2%

Get Enough Of These
Protein
4g
8%

Vitamin C
39mg
48%

Vitamin A
652IU
13%

Manganese
0.24mg
12%

Vitamin B2
0.18mg
11%

Phosphorus
103mg
10%

Selenium
5µg
9%

Calcium
85mg
9%

Folate
25µg
6%

Vitamin B12
0.35µg
6%

Potassium
203mg
6%

Vitamin E
0.86mg
6%

Vitamin B5
0.5mg
5%

Fiber
1g
5%

Vitamin D
0.62µg
4%

Magnesium
16mg
4%

Vitamin B6
0.08mg
4%

Zinc
0.59mg
4%

Iron
0.56mg
3%

Vitamin K
3µg
3%

Vitamin B1
0.04mg
3%

Copper
0.05mg
3%

Vitamin B3
0.3mg
2%

covered percent of daily need

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