STRAWBERRY CHOCOLATE CHIP ICE CREAM
Strawberry ice cream and dark chocolate chips.
Provided by Rose
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 12h30m
Yield 16
Number Of Ingredients 10
Steps:
- Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
- Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
- Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan.
- Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
- Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
- Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 26.8 g, Cholesterol 119.1 mg, Fat 17 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 9.9 g, Sodium 24.5 mg, Sugar 15.2 g
SIMPLE MINT CHOCOLATE CHIP STRAWBERRY ICE CREAM
I was inspired to create this dessert because I could not eat traditional ice cream from the grocery store due to a potato allergy. This recipe creates a fresh and sweet treat with minimal sugar allowing you to indulge in fruit and chocolate, the best of both worlds! Store the remaining ice cream in a container in your freezer for later enjoyment!
Provided by PDXemily
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 20.4 g, Cholesterol 84.9 mg, Fat 25.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 35.3 mg, Sugar 17.7 g
TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES
Provided by Tom Douglas
Categories Milk/Cream Ice Cream Machine Berry Chocolate Dairy Dessert Freeze/Chill Fourth of July Back to School Strawberry Vanilla Summer Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
- Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.
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STRAWBERRY CHOCOLATE CHIP ICE CREAM | DOUGH-EYED
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Reviews 2Estimated Reading Time 5 minsServings 12
- In a medium saucepan, combine the milk, heavy cream, sugar, espresso powder, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the mixture is just starting to boil.
- Meanwhile, in a medium bowl, whisk together the egg yolks, additional 2 tbs. sugar, and cornstarch until the mixture is thick and pale. Once the milk mixture is boiling, slowly pour about 2 cups (no need to measure) of the hot milk into the egg yolk mixture while constantly whisking. Then, pour everything back into the pot, and cook over medium heat, whisking constantly, until the mixture is thick.
- Place a fine mesh strainer over the top of a heat-safe bowl, and pour the custard through it to remove any lumps. Then cover the bowl with plastic, placing the plastic directly on top of the hot custard, and chill in the fridge for at least 4 hours, or overnight. The mixture will be thick, and should be fully chilled through.
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5/5 (2)Total Time 2 hrs 45 minsCategory DessertCalories 445 per serving
- In a large saucepan over medium heat, combine the milk, cream. Bring just to boiling. Remove the pan from the heat, and stir in 3/4 cups sugar, stirring until the sugar is completely dissolved. Allow this to cool.
- In a food processor fitted with a metal blade, puree the strawberries and remaining 1/2 cup sugar until very smooth. Strain this mixture through a fine sieve to remove the seeds.
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