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
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
Provided by Ree Drummond : Food Network
Categories dessert
Time 7h5m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling.
- In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
- Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
- Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
- Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
- Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.
CHEF JOHN'S STRAWBERRY ICE CREAM
Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 7
Steps:
- Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
- Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
- Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
- Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 16.8 g, Cholesterol 56 mg, Fat 15.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 39.9 mg, Sugar 14.9 g
HOMEMADE STRAWBERRY ICE CREAM
This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? -Esther Johnson, Merrill, Wisconsin-Esther Johnson, Merrill, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings (about 1-1/2 quarts).
Number Of Ingredients 7
Steps:
- Place egg yolks and milk in the top of a double boiler; beat. Add sugar and salt. Cook over simmering water, stirring until mixture is thickened and coats a metal spoon. Cool. , Add the vanilla, cream and strawberries. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 265 calories, Fat 19g fat (11g saturated fat), Cholesterol 166mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH PICKED STRAWBERRY ICE CREAM (ELECTRIC ICE CREAM MACHINE)
Although this is a wonderful ice cream recipe (IMHO), it is an old one, and contains raw egg. Please feel free to use a fresh egg substitute or pasteurized eggs in this recipe. You may leave out the egg altogether, but the texture may suffer. The "Cook time" is for the processing time of my (your) ice cream machine. The 1/2 to 1 hour "chill time" was not included in the Prep/Cook time.
Provided by Dee514
Categories Frozen Desserts
Time 35m
Yield 1 Quart (approx)
Number Of Ingredients 5
Steps:
- Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending).
- Chill mixture for 1/2 to 1 hour until cold.
- Process according to the freezing instructions for your ice cream machine.
Nutrition Facts : Calories 1095.5, Fat 63.4, SaturatedFat 37.7, Cholesterol 393.8, Sodium 169, Carbohydrate 125.5, Fiber 4.3, Sugar 110.9, Protein 13.8
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
This delectable four-ingredient treat whips up in 10 minutes flat and freezes into scoopable sweetness in an hour. A serving of labor-intensive, custard-based strawberry ice cream has 282 calories, 12 grams of saturated fat and 134 times the cholesterol of our luscious dessert, which has a mere 70 calories per serving and less than 1/2 gram of saturated fat. You save 212 calories.
Provided by Cooking Channel
Categories dessert
Time 1h10m
Yield 3 1/2 cups or 7 servings
Number Of Ingredients 5
Steps:
- In a food processor with the knife blade attached, pulse 1 cup frozen strawberries until finely chopped. Transfer the chopped berries to a large metal bowl. Add the yogurt, sugar, vanilla and remaining strawberries to the food processor and puree until smooth. Transfer to the bowl with the frozen strawberries and stir until well combined. Cover and freeze until firm but not hard, about 1 hour. Garnish with fresh strawberries.
Nutrition Facts : Calories 70, Fat 1 grams, SaturatedFat 0.4 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 3 grams
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.
FRESH STRAWBERRY ICE CREAM
Steps:
- 1. In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. 2. Mash or purée half the berries. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. 3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. 4. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving.
Nutrition Facts :
FRESH STRAWBERRY ICE CREAM
This recipe came with my Cusinart Ice Cream Maker. Although the recipe calls for fresh strawberries, I used 1 pint of frozen strawberries, thawed. I like this recipe because it does not call for raw egg.
Provided by Marie Nixon
Categories Ice Cream
Time 30m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juice for 2 hours.
- In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 - 2 minutes on low speed.
- Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl through the ingredient spout and let mix until thickened, about 25 - 30 minutes.
- Add the sliced strawberries during the last 5 minutes of freezing. Optional - allow to ripen in the refrigerator for 2 hours.
Nutrition Facts : Calories 225, Fat 15.4, SaturatedFat 9.5, Cholesterol 56.4, Sodium 23.6, Carbohydrate 21.4, Fiber 0.6, Sugar 19.3, Protein 1.7
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.
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
SINFULLY RICH FRESH STRAWBERRY ICE CREAM
When my girls were little, we used to have "Ice Cream Parties" where the two little boys down the street would come over for fresh ice cream. This recipe is full fat...full calories...and tastes ever so good! You need a ice cream machine for this recipe. I used to keep my ice cream canister always in the freezer and have the right amount of strawberries chopped and placed in freezer bags for the winter months... when we wanted to pretend that it was summertime! I would take this strawberry cream mixture to dinner parties and curn up fresh ice cream for dessert...then have everyone moaning in bliss!!! This makes up alot of ice cream, so the whole recipe might not fit in some of the smaller canisters
Provided by Abby Girl
Categories Frozen Desserts
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Note: This recipe needs ample time for the custard to chill.
- Puree the strawberries. Stir in 1/2 cup sugar and lemon juice and chill the mixture, covered for 2 hours.
- In a saucepan, combine the cream, milk and the remaining 1 cups sugar and scald the mixture over moderate heat, stirring.
- In a bowl, beat the egg yolks until they are light and thick and pour carefully into the cusard. Cook until it coasts the back of a spoon.
- Chill the mixture until it is cold.
Nutrition Facts : Calories 501.2, Fat 27.5, SaturatedFat 16.2, Cholesterol 229.9, Sodium 58.8, Carbohydrate 61, Fiber 1.5, Sugar 53.8, Protein 5.5
FRESH STRAWBERRY ICE CREAM
There is nothing like fresh strawberry ice cream and this one is decadent!!! There are a couple of steps to this recipe, but your guests will appreciate your time and effort! This does not take into account chilling time
Provided by Abby Girl
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Puree strawberries. Stir in 1/2 cup sugar and lemon juice and chill the mixture, covered for 2 hours.
- In a saucepan, combine the cream, milk and the remaining 1 cup sugar and scald the mixture over medium heat, constantly stirring.
- In a bowl, beat the egg yolks until they are light and thick. Add some of the milk mixture to the yolks, then carefully pour into the custard.
- Cook until it coats the back of a spoon. Chill. Combine the custard and the strawberry mixture.
- Process strawberry mixture in ice cream machine according to directions.
Nutrition Facts : Calories 3007.4, Fat 164.9, SaturatedFat 97.1, Cholesterol 1379.5, Sodium 352.7, Carbohydrate 366.1, Fiber 9.2, Sugar 322.6, Protein 33.2
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