Creamy Strawberry Ice Cream Recipes

CHEF JOHN'S STRAWBERRY ICE CREAM

Steps:

• Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
• Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
• Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
• Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

STRAWBERRY ICE CREAM

Steps:

• Freeze the ice cream bowl: Place the ice cream maker churning bowl, plus a separate mixing bowl large enough to contain your custard, in the freezer the day before you want to make ice cream. (Most manufacturers recommend that the churning bowl be frozen for 24 hours before making ice cream; the mixing bowl can go in while you are prepping the custard base.)
• Warm the cream, milk, and vanilla: Pour the cream and milk into a medium saucepan set over medium low heat. Scrape the vanilla seeds from the pod and add to the milk mixture, along with a pinch of salt. Slowly bring to a gentle simmer, until you see small bubbles around the edges of the pan. Stir occasionally. This will take about 15 to 18 minutes. Remove from heat, and let the vanilla infuse the cream for 15 minutes. (If using vanilla extract, add it now.)

CREAMY STRAWBERRY ICE CREAM

Steps:

• Combine condensed milk, milk, water, and butter in a bowl and beat until frothy.
• Place in freezer and let sit for 1 hour.
• Remove from freezer, stir, and return to freezer.
• Let freeze overnight.
• Remove from freezer, combine with mashed berries, and process in a blender until smooth.
• Return to freezer and freeze for at least another 5 hours.
• Enjoy!

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.

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.

BEST STRAWBERRY ICE CREAM

Steps:

• In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately; add marshmallows, stirring until melted., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-third full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. , ,

STRAWBERRY ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk, then whip until smooth.
• Fold in the strawberries.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Serve with strawberries.
• Enjoy!

OLD FASHIONED STRAWBERRY ICE CREAM

Steps:

• Cut any large strawberries in half. In medium saucepan, combine strawberries and 1/2 cup of the sugar. Cook over medium-low heat for 15 to 20 minutes or until berries are soft, stirring occasionally. Transfer mixture to blender or food processor. Cover and blend or process until smooth. Cover and chill for 4 to 24 hours.
• In small saucepan, combine egg, 1 cup of the half and half, and remaining sugar. Cook and stir over medium heat just until mixture coats a metal spoon(see tip). Immediately transfer to medium bowl. Stir in remaining half and half, orange peel( if desired), and almond extract. Cover and chill 4 to 24 hours.
• Pour half and half mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions, adding strawberry mixture after 5 minutes of freezing. If desired, ripen about 4 hours.
• TIP: The Key to Custard: To make custard base ice creams, its important to cook the egg mixture to just the right stage. To know when to remove the cooked custard from the heat, coat a metal spoon with the custard and draw your finger down the spoon. If your finger leaves a clear trail, the custard is done.

MARTHA'S STRAWBERRY ICE CREAM

Steps:

• In a blender, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
• Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
• Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
• Process puree mixture in an ice cream maker according to manufacturer's instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.

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.