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
THE BEST STRAWBERRY ICE CREAM RECIPE
This is the homemade strawberry ice cream recipe of our dreams! It's super creamy and bursting with fresh strawberry flavor. It's an iconic summer treat that's easy to make at home, and it only takes about 30 minutes of hands-on prep time.
Provided by Kristen Stevens
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly.
- Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
- In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar.
- Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon.
- Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours.
- Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer's instructions. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Nutrition Facts : ServingSize 1 serving = ½ cup, Calories 363 kcal, Carbohydrate 39 g, Protein 3 g, Fat 21 g, SaturatedFat 14 g, Cholesterol 141 mg, Sodium 35 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 6 g
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.
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.
SMOOTH STRAWBERRY ICE CREAM
Deliciously smooth and creamy, this cold treat is so refreshing on a hot summer day! It's a great, flavorful ice cream you can now make at home. VIDEO https://www.youtube.com/watch?v=GbA0upU6Z6M
Provided by CLUBFOODY
Categories Ice Cream
Time 1h20m
Yield 2 liters
Number Of Ingredients 7
Steps:
- Place prepared strawberries in a bowl and add granulated sugar; stir to combine and let sit for 15 minutes.
- Preheat oven to 350ºF while strawberries are macerating.
- Using a slotted spoon, place strawberries on a baking sheet lined with parchment paper; keep juice for later. Transfer to the preheated oven and reduce heat to 250ºF roast for 50 minutes.
- About 20 minutes later, turn pan around and roast for another 30 minutes. When time is up, remove from the heat and toss; return to the oven for 15 minutes and increase the heat to 350ºF for the remaining time.
- Remove from the heat and transfer the strawberries and their juice to the bowl of a food processor including the one earlier with the sugar; process until smooth, about 15 seconds. Transfer to a large bowl and add sweetened condensed milk, vanilla extract and fleur de sel; whisk until well blended and set aside.
- In the chilled bowl of a stand mixer, add cold heavy cream and powdered sugar. Using the whisk attachment (chilled as well), process until stiff peaks form.
- Scoop half the whipped cream into strawberry mixture and fold in gently. Add the strawberry mixture to the remaining whipped cream and fold in until well mixed and fairly smooth. Pour mixture into a 9 x 5 x 3 inch chilled metal loaf pan, cover with plastic then wrap with foil; transfer to the freezer until hard, about 6 to 8 hours.
Nutrition Facts : Calories 1584.5, Fat 106, SaturatedFat 65.7, Cholesterol 393.5, Sodium 403.9, Carbohydrate 144.7, Fiber 4.3, Sugar 132.2, Protein 22
EASY STRAWBERRY ICE CREAM
Children aged 3-6 can enjoy getting stuck in to making and eating this summery treat. Add your own toppings for extra fun
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 6h30m
Yield Makes 1 litre
Number Of Ingredients 4
Steps:
- Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.
- Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.
- Add the mascarpone and mash this in - don't worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don't worry if the mix is streaky.
- Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.
Nutrition Facts : Calories 425 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium
STRAWBERRY ICE CREAM SHAKE
Make yourself a naughty but nice summery treat, justified by lots of fruit!
Provided by Sara Buenfeld
Categories Snack, Treat
Time 10m
Number Of Ingredients 4
Steps:
- Tip the hulled strawberries into a food processor with the milk and ice cream. Blend until smooth and creamy.
- Pour into tall glasses, top with sliced strawberries.
STRAWBERRY SMOOTHIE ICE CREAM PIE
Something different for ice cream lovers! Be sure to use a *good* ice cream for this. This pie takes some time to make because of all the refreezing so make sure you have planned the approx. 4.5 hours of freezing.
Provided by Lvs2Cook
Categories Pie
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Put first 3 ingredients in food processor and process until finely crushed.
- Press firmly onto the bottom of a lightly greased 10 inch springform pan.
- Bake at 350º for 10 minutes.
- Cool pan completely on wire rack.
- Take vanilla ice cream out of the freezer and let stand for 20 minutes to soften.
- Put strawberries and 2 tbsps. powdered sugar in food processor and process until pureed, scraping down sides if needed.
- Remove mixture from food processor and set aside.
- Pur blueberries and 1 tablespoon powdered sugar in food processor and process until pureed, scraping down sides if needed.
- Remove mixture from processor and set aside.
- Mash bananas in a large bowl.
- Add remaining powdered sugar and mix well.
- Set aside.
- Place 1 quart of the ice cream in a large bowl.
- Fold strawberry mixture into ice cream until blended.
- Place in freezer until slightly firm.
- Divide remaining quart of ice cream in half.
- Put halves in different bowls.
- Stir blueberry mixture in one half and banana mixture in the other half.
- Place bowls in the freezer.
- Spread half of the strawberry mixture evenly into prepared crust in pan.
- Place pan and remeining strawberry mixture in the freezer.
- Freeze for 30 minutes.
- Spread banana mixture evenly over strawberry mixture and return to freezer for 30 minutes.
- Repeat same procedure with blueberry mixture.
- Spread remaining strawberry mixture over blueberry mixture.
- Freeze for 3 hours or until all layers are firm.
- Take pie out of freezer and let stand for 15 minutes before cutting to serve.
- Garnish pie if desired.
Nutrition Facts : Calories 353.9, Fat 18.9, SaturatedFat 11.6, Cholesterol 64.8, Sodium 146.5, Carbohydrate 43.6, Fiber 3.3, Sugar 35.5, Protein 4.7
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