FRESH STRAWBERRY ICE CREAM (NO MACHINE METHOD)
Nothing compares to this luscious homemade ice cream, we won't settle for commercial or artisan brands anymore - now that I found out how easy to make it is!
Provided by Silvia Tornaghi
Categories Ice Cream & Ices
Time 25m
Number Of Ingredients 6
Steps:
- 1. Place first amount of strawberries and lemon juice in a blender and puree' until smooth.
- 2. Without turning off blender add the sweetened condensed milk and yogurt and continue blending.
- 3. Pour mixture into a bowl and gently fold in the previously whipped cream.
- 4. Now fold in the crushed strawberries.
- 5. Pour mixture into a wide container and freeze about 1 to 2 hours until mushy but not firm.
- 6. Remove to a bowl and beat briefly to break up the crystals. Return to the freezer and freeze until ready to serve.
- 7. Take out the ice cream from the freezer about 15 to 20 minutes before serving to soften up. Makes about 4 servings.
- 8. Suggestion: You can use other fruits too instead of the strawberries.
PERFECT NO-COOK STRAWBERRY ICE CREAM
And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.
Provided by Andrea Albin
Categories Milk/Cream Ice Cream Machine Kid-Friendly Backyard BBQ Frozen Dessert Strawberry Summer Gourmet Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
- Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
- Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
NO-CHURN STRAWBERRY ICE CREAM
No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 16 servings (8 cups total)
Number Of Ingredients 8
Steps:
- For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
STRAWBERRY ICE CREAM
Use sweet strawberries whilst they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts
Provided by Cassie Best
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
- Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
- Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
- Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 532 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
EASY, EGGLESS STRAWBERRY ICE CREAM
Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.
Provided by ejw825
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 34.1 g, Cholesterol 86.4 mg, Fat 23.4 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 121 mg, Sugar 30.9 g
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