STRAWBERRY MINT SAUCE
This is a delicious dessert sauce which can be drizzled over ice cream, biscuits -- or my favorite -- pound cake! I recommend using good quality honey, as it can make all the difference!
Provided by Jessie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Combine strawberries, honey, and mint leaves in a small saucepan; bring to a simmer over medium-high heat. Cook and stir until honey dissolves, 1 to 2 minutes.
- Pour mixture into blender. Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches, if necessary, until smooth. Alternately, you can use a stick blender and puree the sauce right in the cooking pot.
- Strain sauce through a fine mesh sieve. Stir in lemon juice. Serve warm or room temperature.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 28 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.5 g, Sodium 1.8 mg, Sugar 26 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.
HOMEMADE STRAWBERRY ICE CREAM
My husband used to think he didn't like strawberry ice cream, and come to find out it's because he'd never had "real" strawberry ice cream before ... only the bright pink stuff out of a box. But once I made him the real deal his mind was forever changed, and I promise you'll be "won over" by this simple recipe as well.
Provided by Lisa Leake
Categories Treats
Time 20m
Number Of Ingredients 4
Steps:
- Combine the cream, milk and maple syrup in a large glass measuring cup (with a pour spout).
- Remove the stems/leaves from the strawberries and crush them. I used our mini-chopper to mash them up and it worked great. A simple potato masher might do the trick as well.
- If you have a Cuisinart ice cream maker like us just turn on the machine and pour in both the cream/syrup mixture and the crushed strawberries. After about 15 - 20 minutes the ice cream will look really "thick" and ready when it's done. If you are using a different machine be sure to follow manufacturer directions for making your ice cream.
Nutrition Facts : Calories 256 kcal, Carbohydrate 22 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 39 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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 MINT ICE CREAM
Make and share this Strawberry Mint Ice Cream recipe from Food.com.
Provided by SkinnyMinnie
Categories Frozen Desserts
Time 1h30m
Yield 6 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375.7, Fat 13.6, SaturatedFat 7.8, Cholesterol 141.8, Sodium 64.3, Carbohydrate 60.2, Fiber 1.3, Sugar 52.4, Protein 5.9
MINT ICE CREAM
Provided by Food Network
Categories dessert
Time 25m
Yield 10 (1/2cup) servings
Number Of Ingredients 5
Steps:
- Special Equipment: Mix It In Soft-Serve Ice Cream Maker
- Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
- Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
STRAWBERRY MINT ICE CREAM RANKIN
Provided by James H. Rankin
Categories Milk/Cream Food Processor Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Strawberry Mint Summer Chill Gourmet New Jersey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 quarts
Number Of Ingredients 6
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.
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 :
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- In a clean mixing bowl, whisk together strawberry purée with cream, milk, milk powder and sugar and a pinch of salt until fully combined. Add a squeeze of lemon juice if too sweet.
- Add the ice cream base to your machine and churn as per manufacturer's instructions. Towards the end of churning, you can toss in some extra strawberries chopped finely if you enjoy some strawberry bits.
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- Combine 1/2 cup sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium-low, and cook 2 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl. Cool milk mixture completely, stirring occasionally.
- Combine remaining 1 cup sugar and 1/2 cup water in a microwave-safe dish; microwave at high 2 1/2 minutes or until sugar dissolves. Add mint to hot syrup; steep for 5 minutes. Remove mint; discard. Pour syrup over berries; let stand for 20 minutes. Add berries and syrup to milk mixture; stir well. Cover and chill, stirring occasionally.
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- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
- Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Add in the strawberry puree and mint extract then whisk together until combined and even in color.
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