Strawberry Mint Ice Cream Rankin Recipes

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.

Steps:

• In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, 5 hours or overnight.
• Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices. In a food processor purée remaining slices with strained liquid until smooth and transfer to a bowl. Stir in creams and extracts until combined well.
• Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.

Steps:

• Combine the half and half and milk in a heavy saucepan.
• Bring to a soft boil.
• In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
• Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
• Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160º, stirring constantly.
• Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
• Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
• Microwave on high for 2 1/2 min or until sugar dissolves.
• Add the mint to the hot syrup and steep for 5 minute.
• Remove the mint sprigs and discard.
• Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
• Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
• Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
• Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.

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.

Steps:

• Combine milk, strawberries, and strawberry ice cream in a blender. Blend on high until smooth, about 1 minute.
• Drizzle 1 1/2 teaspoons strawberry syrup on the inside of a glass jar. Pour in milkshake. Garnish with whipped cream and remaining strawberry syrup.
• Take reserved strawberry and carefully cut at an angle but do not cut completely through. Place strawberry on the rim of the glass. Insert a straw and enjoy!