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Blackberry Lemon Ice Cream

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Blackberry Lemon Ice Cream

Blackberry Lemon Ice Cream recipe

 

Yield

18 servings

Prep

10 min

Cook

0 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups blackberries
unsweetened, fresh or frozen, mashed
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1 can milk, sweetened condensed
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¼ cup lemon juice
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1 teaspoon lemon zest
grated, optional
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3 cups light cream (half&half)
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Ingredients

Amount Measure Ingredient Features
473 ml blackberries
unsweetened, fresh or frozen, mashed
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1 can milk, sweetened condensed
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59 ml lemon juice
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5 ml lemon zest
grated, optional
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7.1E+2 ml light cream (half&half)
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Directions

In large bowl, combine blackberries, milk, lemon juice and lemon peel.

Stir in half and half.

Pour into ice cream freezer container. Freeze according to manufacturer's directions.

Makes about 2 quarts.

NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 108171% from fat
 % Daily Value *
Total Fat 85g 131%
Saturated Fat 52g 260%
Trans Fat 0g
Cholesterol 269mg 90%
Sodium 301mg 13%
Total Carbohydrate 21g 21%
Dietary Fiber 16g 63%
Sugars g
Protein 52g
Vitamin A 64% Vitamin C 163%
Calcium 85% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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