OLD FASHIONED STRAWBERRY ICE CREAM
When it is strawberry Season, set aside two cups of your best strawberries and make this rich custard based ice cream! Cooking time includes freezing time
Provided by RecipeNut
Categories Frozen Desserts
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut any large strawberries in half. In medium saucepan, combine strawberries and 1/2 cup of the sugar. Cook over medium-low heat for 15 to 20 minutes or until berries are soft, stirring occasionally. Transfer mixture to blender or food processor. Cover and blend or process until smooth. Cover and chill for 4 to 24 hours.
- In small saucepan, combine egg, 1 cup of the half and half, and remaining sugar. Cook and stir over medium heat just until mixture coats a metal spoon(see tip). Immediately transfer to medium bowl. Stir in remaining half and half, orange peel( if desired), and almond extract. Cover and chill 4 to 24 hours.
- Pour half and half mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions, adding strawberry mixture after 5 minutes of freezing. If desired, ripen about 4 hours.
- TIP: The Key to Custard: To make custard base ice creams, its important to cook the egg mixture to just the right stage. To know when to remove the cooked custard from the heat, coat a metal spoon with the custard and draw your finger down the spoon. If your finger leaves a clear trail, the custard is done.
OLD-FASHIONED STRAWBERRY ICE CREAM
Since I bought an ice cream maker, I always want to try new recipes. This one looks great and I'll try it this summer with fresh strawberries. From Rachael Ray.
Provided by Boomette
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a medium glass or strainless steel bowl, combine the strawberries and 1/4 cup sugar; mash with a fork.
- Set the bowl in a larger bowl filled with ice water.
- In a medium saucepan, bring the half-and-half and remaining 1/2 cup sugar to a simmer, stirring occasionally, over medium heat.
- In a heatproof bowl, whisk the egg yolks; gradually whisk in about 1/2 cup of the hot cream mixture.
- Pour the mixture into the saucepan and cook, whisking constantly, over medium heat until steaming hot and frothy, about 3 minutes.
- Strain the custard into the bowl of strawberries.
- Let stand, whisking occasionally, until cool.
- Using an ice cream maker, process the cooled custard according to the manufacturer's instructions.
- Transfer to an airtight container and freeze.
Nutrition Facts : Calories 1411.3, Fat 65.5, SaturatedFat 37.9, Cholesterol 548, Sodium 219.1, Carbohydrate 194.1, Fiber 5.8, Sugar 164.8, Protein 21.6
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