Photo: Massimo Adami
Estimated Nutrition (whole recipe, rough)
903
Calories
48g
Protein
40g
Fat
87g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups cooked rice
- 1 cup sugar
- 1/8 teaspoon salt
- 3 cups milk
- 2 eggs, beaten
- 2 cups (1 pint) fresh strawberries, washed, hulled and crushed*
- 2 cups heavy cream
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Combine rice, sugar, salt, milk and eggs in large saucepan. Cook over low heat until mixture just begins to bubble, stirring constantly; cool. Add strawberries and cream.
2
Prepare ice cream freezer according to manufacturer's directions. Pour mixture into freezer can; freeze as directed.
Recipe sourced from
fandom