Magic Strawberry Ice Cream Food

STRAWBERRY ICE CREAM

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.

HOMEMADE STRAWBERRY MAGIC SHELL

Steps:

• Place the strawberries in a spice grinder or food processor and them process into a powder, about 30 seconds.
• In a blender or food processor: Add the oils to your blender or food processor, followed by the sugar, powdered strawberries, vanilla, and salt. Blend until smooth, about 1 minute.
• In a bowl: Add the oils to a mixing bowl. Sift in the powdered sugar, and whisk to combine. Add the powdered strawberries, vanilla, and salt, and whisk vigorously until smooth. The results won't be quite as smooth as using a machine.
• Scoop the dairy-free ice cream into bowls, and drizzle the strawberry sauce over top. It will start to set immediately, but give it 1 minute to fully solidify.

MAGIC STRAWBERRY ICE CREAM

Steps:

• Chill mixing bowl and beater/whisk in freezer.
• Process strawberries in food processor until smooth, about 30 seconds (puree should measure 3/4 cup).
• Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking.
• Whisk in strawberry puree, vanilla, and salt.
• Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
• Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
• Whisk one-third of whipped cream intro strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.
• Freeze in airtight container until firm, 6 hours or up to 2 weeks.

HOMEMADE STRAWBERRY ICE CREAM

Steps:

• In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.
• Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*).
• To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined.
• Pour the mixture into your ice cream maker, and follow your manufacturer's instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve, or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving.
• Enjoy!

NO-CHURN STRAWBERRY SHORTCAKE ICE CREAM

Steps:

• In a blender or food chopper, pulse strawberries until semi-pureed and small chunks of strawberries remain.
• In a large bowl, using a mixer, beat heavy cream until stiff peaks form.
• Stir in sweetened condensed milk and vanilla.
• Fold in the strawberry puree, food coloring (optional) and pound cake into the mixture
• Pour 1/3 of mixture into a freezer-safe 2 qt. container.
• Place marshmallow fluff in microwave in microwavable bowl for 20 seconds or so, so it's not so stiff and add 3 -4 spoonfuls on top. Add remainder of ice cream mixture and add the rest of the marshmallow fluff on top by spoonfuls. You can swirl if you want with a knife.
• Cover and freeze for 6 hours, best if overnight.

STRAWBERRY ICE CREAM

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.