Strawberry Soda Ice Cream

When I saw this recipe in the "Food Network Magazine July/August 2012” I had to buy the magazine.  I modified the recipe a little because I always have cream and milk on hand but would have had to buy half and half, and I used regular cream soda. 

It was sensational.  Myrna’s comment was “Who would have thought cream soda would make such a difference!”   I think thawing the strawberries also helps.  This recipe doesn't require any cooking either, which makes it pretty easy.              

                        Strawberry Soda Ice Cream  

  14           Ounces  Sweetened Condensed Milk -- 1 can

  1             Cup  Whole Milk

     3/4      Cup  Cream Soda -- Big Red or Regular

  1             Cup  Heavy Cream

  6             Ounces  Frozen Strawberries -- thawed and mashed

Whisk the ingredients in a medium bowl.  Churn in an ice cream maker.  Transfer to an airtight container and freeze until firm, at least 2 hours to 4 hours.

If using regular cream soda, add 2-3 drops liquid red food color to mixture before churning.  If desired, coarsely chop 4 or 5 extra frozen berries in the food processor and add them to the mixture.

2012 Cost:  $2.86 per recipe

Original recipe 1 1/2 cups half and half and 1/2 cup heavy cream with 1 cup strawberries

  "1 Quart"

Per Serving: 309 Calories; 16g Fat (46.5% calories from fat); 6g Protein; 37g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 92mg Sodium.  Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.