Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 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 Package (10 ounces) - frozen sliced California strawberries in syrup
- 1/4 Cup - Whipping Cream
- 1 - Egg
- 1 Teaspoon - Lemon Juice
- =
Directions
Dip package of frozen strawberries into hot water; remove strawberries and cut into chunks the size of ice cubes. Combine cream and eggs in blender or food processor fitted with metal blade; whirl 2 seconds. Drop in frozen Strawberries, a chunk at a time. Whirl until smooth, turning on and off and scraping side of container as needed. Stir in lemon juice. Spoon into serving dishes. Note: Ice cream can be made ahead, covered, and stored in freezer. Remove 15 minutes before serving. Makes about 1 1/4 cups.