Pomegranate Strawberry Ice Cream
- 2 c. heavy cream
- 1 c. fat-free organic milk
- 1 c. 100% pomegranate juice
- 1/3 c. Splenda
- 1/3 c. sugar
- pinch of salt
- 3/4 pint strawberries
- 1 Tbls. sugar
- Whisk to combine cream, milk, juice, Splenda, sugar, and salt, making sure sugar is dissolved into liquids. Refrigerate for 2 hours or more.
- Clean and dice strawberries. Place in small bowl and sprinkle with about a Tbls. of sugar. Stir, then mash down with rounded side of spoon until partially mashed. Stir and let sit at room temperature.
- Put milk mixture in electric ice cream maker until it begins to firm up (about 30 min.), then add strawberries with juice. Continue until frozen (10 or 15 more min.). Will be on the soft side. Freeze for a few minutes if desired before serving. Store in freezer, preferably in cardboard containers.
heavy cream, milk, pomegranate juice, splenda, sugar, salt, strawberries, sugar
Taken from www.epicurious.com/recipes/member/views/pomegranate-strawberry-ice-cream-52867921 (may not work)