INSTANT STRAWBERRY ICE CREAM
Why make my homemade 'instant ice cream' when buying good strawberry ice cream is equally instant? You have to taste this frozen treat to know why. It's half sweetened strawberries and half cream, so the ratio of fruit is extraordinarily high, giving this ice cream an amazingly fresh strawberry flavor. It's not smooth, but what it lacks in creaminess, it more than makes up in fruit-flavor punch.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
- Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.
Nutrition Facts : Calories 289 calories, Carbohydrate 37.1 g, Cholesterol 61.1 mg, Fat 16.6 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 10.3 g, Sodium 19.5 mg, Sugar 34.3 g
CHEF JOHN'S STRAWBERRY ICE CREAM
Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 16.8 g, Cholesterol 56 mg, Fat 15.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 39.9 mg, Sugar 14.9 g
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.
SNEAKY BANANA BREAKFAST ICE CREAM
A great way to get young children and also older adults(and anyone in between) to eat breakfast! Adapted from the Sneaky Chef cookbook.
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a food processor and puree on high. Be careful and hold on tight, it will be rough until is smooths out.
- Pour out into a bowl and enjoy!
- Makes about 1 1/2 cups ice cream.
STRAWBERRY ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, sweetened condensed milk, strawberry
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 755 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 0 grams, Protein 12 grams, Sugar 59 grams
EXTRA SNEAKY STRAWBERRY BREAKFAST ICE CREAM
Your kids will think you're the coolest when you call them in the morning for breakfast ice cream! Takes about 2 minutes to make and are fun to eat! This recipe can be converted to a smoothie by adding 1/2 cup of milk, then blending in the blender. Adapted from the Sneaky Chef cookbook by Missy Chase Lapine.
Provided by Sharon123
Categories Smoothies
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Put all ingredients in a food processor and puree on high.
- Hold on tight, the first few seconds are a bit rough until the mixture smoothes out.
- Pour into a bowl and eat away!
- Makes about 1 1/2 cups ice cream.
Nutrition Facts : Calories 120.8, Fat 4.4, SaturatedFat 1, Cholesterol 2.6, Sodium 13.2, Carbohydrate 21.4, Fiber 3.2, Sugar 16, Protein 1.6
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