Strawberry Or Raspberry Ice Cream Food

RASPBERRY ICE CREAM

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

STRAWBERRY-RASPBERRY ICE

Steps:

• Place the strawberries, raspberries, sugar and juices in a blender. Cover and process for 2-3 minutes or until smooth. Transfer to a 13x9-in. dish. Freeze 1 hour or until edges begin to firm., Stir and return to freezer. Freeze 2 hours longer or until firm. , Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth. Garnish each serving with raspberries and lime wedges if desired.

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.

STRAWBERRY OR RASPBERRY ICE CREAM

Steps:

• In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
• Meanwhile, in a blender, purée berries, sugar, lemon juice or balsamic vinegar and salt. Taste and add more sugar and/or lemon juice (or vinegar) if necessary. The purée should be on the sweet side but with some underlying tartness.
• Stir purée into into ice cream base. Cover and chill at least 4 hours or overnight.
• If using raspberries, strain mixture. Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

ICE CREAM BOMBE

Steps:

• Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
• Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
• Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
• To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
• Mango Sorbet:
• 3/4 cup sugar
• 5 large ripe mangoes, peeled and seeded
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon kosher salt
• Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
• Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
• Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
• Yield: 1 1/2 quarts; 6 servings

STRAWBERRY JAM RIPPLE ICE CREAM

Steps:

• Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.
• Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that's okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don't need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.

STRAWBERRY CRèME FRAîCHE ICE CREAM

Steps:

• Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
• Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
• To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

RASPBERRY RIPPLE ICE CREAM

Steps:

• Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
• Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
• In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
• Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.