STRAWBERRY ICE CREAM
This vibrant frozen dessert offers fresh berry flavor at its best.
Provided by Christy J.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
- Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 42.7 g, Cholesterol 183.9 mg, Fat 24.5 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 14.5 g, Sodium 34 mg, Sugar 32.8 g
EXTRA-RICH STRAWBERRY ICE CREAM
Steps:
- In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth.
- Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.
- Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.
VERY BERRY ICE CREAM FLOATS
My homemade Strawberry Ice Cream is the perfect addition to these easy berry floats. I love the red color and sweet cherry flavor of the soda too-it's a great way to celebrate summer.
Provided by Kardea Brown
Categories beverage
Time 5h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For each float, place 2 scoops of Ice Cream into a float glass. Top with the desired amount of soda. Garnish each with whipped cream and a cherry. Serve immediately.
- Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, 3 to 4 hours.
VERY BERRY STRAWBERRY ICE CREAM
Steps:
- Wash, core and slice strawberries. Gently mix with sugar and lemon juice. Let strawberries sit for at least 1 hour. While the berries are waiting, mix remaining ingredients and refrigerate. Heat berries on stove in heavy saucepan until boiling. Turn heat down and let simmer for 5 minutes. Cool strawberries. Put cooled strawberries in food processor and process until you have small bits or puree. Mix berries and milk mixture together and freeze according to ice cream freezer instructions.
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
STRAWBERRY ICE CREAM
Categories Berry Dairy Fruit Dessert Strawberry Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 cups
Number Of Ingredients 8
Steps:
- Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 1 hour.
- Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold.
- Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead.)
- Scoop ice cream into bowls. Garnish each with whole berry and serve.
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
SUMMER BERRY ICE CREAM
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. To soften the texture of egg-free ice creams, which otherwise freeze rock solid, David Lebovitz, author of "The Perfect Scoop," advised adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup. Adding more sugar also helps the texture, said Nick Morgenstern of Morgenstern's Finest Ice Cream, but so does simply leaving the ice cream at room temperature - or better, in the refrigerator - until soft enough to scoop.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 10m
Yield About a quart
Number Of Ingredients 5
Steps:
- In a bowl, mash berries with a fork or potato masher until just slightly chunky.
- In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
- When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 14 grams, Sodium 52 milligrams, Sugar 15 grams
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