Strawberry Snow Ice Cream Food

STRAWBERRY SNOW ICE CREAM

Steps:

• In a blender or food processor, purée strawberries.
• In a large mixing bowl, combine milk, strawberry purée and sugar until sugar dissolves.
• Blend in clean snow until it has reached the desired consistency.
• Serve immediately or freeze.

STRAWBERRY SNOW ICE CREAM

Steps:

• Mix strawberry powder into the milk before you get started. It does not dissolve (if you want something that dissolves a little better, though not fully, use freeze-dried strawberries and powder them)
• Scoop the snow into a mixing bowl.
• Mix in the rest of the ingredients.
• Stir until fully incorporated. You'll find that it gets crumbly at first, but keep mixing. As the snow begins to melt a little, it quickly incorporates together and becomes creamy. If you find it is too liquidy, add a little more snow.
• Freeze any excess. Allow to sit for a few moments and mix again to get the creamy texture you desire.

STRAWBERRY ICE CREAM

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.

STRAWBERRY SNOW CREAM

Steps:

• Gather snow in large bowl. Sprinkle with sugar, then drizzle with whipping cream, stirring to mix and adding just enough cream to make an ice cream-like consistency. Add strawberry syrup; stir until blended.
• Scoop snow cream into 2 small bowls or paper cups. Garnish with sprinkles. Serve with a spoon.

STRAWBERRY SNOW CONES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add berries, corn syrup and ice cubes; stir until ice is completely melted.
• Spoon crushed ice into 8 (8-oz.) paper cups.
• Spoon gelatin mixture over ice. Serve immediately.

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 SNOW

Steps:

• Puree strawberries in a food processor or blender.
• Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
• Add vanilla to cream, and whip mixture until peaks form.
• Gently fold cream mixture into strawberry mixture.
• Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
• Cover with plastic wrap and refrigerate until you are ready to serve.
• This can be made a day ahead. Good luck keeping everyone else in the house out of it.
• Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.

STRAWBERRIES IN SNOW

Steps:

• Whip cream and set aside.
• Then beat egg whites until they form soft peaks.
• Add egg whites to whipped cream and whisk together.
• Add rose water and sugar - adding a little sugar at a time. This stuff will have a consistency something like Cool-Whip, but will taste lots better.
• Clean strawberries and place into bowl.
• Mix red wine, sugar, cinnamon, and ginger. Pour mixture over strawberries and allow to marinate for an hour or so.
• Serve "snow" with strawberries on top and with a couple shortbread cookies on the side.