{"id":11483,"date":"2015-06-09T02:01:48","date_gmt":"2015-06-09T02:01:48","guid":{"rendered":"http:\/\/www.nutritionknowhow.org\/blog\/?p=11483"},"modified":"2015-06-09T02:10:09","modified_gmt":"2015-06-09T02:10:09","slug":"vanilla-ice-cream-with-strawberry-reduction","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/e\/vanilla-ice-cream-with-strawberry-reduction\/","title":{"rendered":"Vanilla Ice Cream with Strawberry Reduction!"},"content":{"rendered":"

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I received coupons for free samples of Davidson\u2019s Safest Choice Eggs mentioned in this post. By posting\u00a0this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was\u00a0not compensated for my time.<\/p>\n

\"Branson<\/a><\/p>\n

Summer fun means picnics and vacations and hanging out at the pool.\u00a0 It also brings back child hood memories of making homemade ice cream with a crank machine and lots of ice and salt.\u00a0 The lucky person got to get to lick the dasher-and it always tasted so good!\u00a0 I still enjoy making homemade ice cream as an adult.\u00a0 Now we have an electric machine that still needs ice and salt, and a table top model that allows us to make ice cream anytime!<\/p>\n

\"Branson<\/a><\/p>\n

As a food safety expert, I always recommend that people use a recipe that starts with a custard-like component so that the eggs are cooked, and the potential for Salmonella is reduced.\u00a0 Now, I have the choice to use Grandmas old recipe that calls for raw eggs, when using Davidson\u2019s Safest Choice Eggs in the shell.\u00a0 I prefer the taste of the raw egg recipe over the custard like consistency.<\/p>\n

\"Branson<\/a><\/p>\n

Safest Choice\u2122 egg pasteurization eliminates the risk of\u00a0avian flu\u00a0viruses as well as Salmonella bacteria.\u00a0 This is good news for those of us that make homemade salad dressings with raw eggs, meringues, hollandaise sauce, and other dishes requiring raw eggs.\u00a0 \u00a0Salmonella is a food borne illness that can cause severe illness or even death.\u00a0 Pasteurized eggs in the shell are just one more way help consumers prepare safe foods.\u00a0 Safe storage in the refrigerator is another way to keep eggs safe.<\/p>\n

\"Branson<\/a><\/p>\n

We make ice cream for the Fourth of July every year to take to my Mom\u2019s for dinner.\u00a0 I would like to eat ice cream more often than a few times per year, if it were a little lower in calories and fat.\u00a0 I have adapted a recipe from Paula Deen that decreases the fat and the calories. \u00a0I love the fact that I can use what is in my pantry, and I do not have to go to the store to purchase anything! \u00a0Give it a try today!<\/p>\n

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Vanilla Ice Cream with Strawberry Reduction!<\/div>\n
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Recipe Type<\/span>: Dessert<\/span><\/div>\n
Author: Adapted from Vanilla Ice Cream by Paula Deen<\/span><\/div>\n
Serves: 10-12<\/span><\/div>\n
I reduced the fat calories by using fat free evaporated milk. It left the creamy mouth-feel without all of the fat and calories.<\/div>\n
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Ingredients<\/div>\n