INSTANT FRUIT ICE CREAM
Make and share this Instant Fruit Ice Cream recipe from Food.com.
Provided by Sageca
Categories Frozen Desserts
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- With processor pulse frozen berries until chopped fine.
- Add sugar or Splenda while the fruits are processing.
- Add milk or cream and vanilla.
- Process until mixture is of ice cream consistency.
- Serve immediately.
FAST AND FRUITY ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.
JACK'S FRUIT ICE CREAM
After trying a delicious frozen drink concoction prepared with jackfruit, I found myself truly delighted with the exotic and yet familiar flavor. I found myself on a personal quest to use this unfamiliar fruit in new and exciting ways.
Provided by Food Network
Categories dessert
Yield A little more than a quart
Number Of Ingredients 8
Steps:
- In a heavy saucepan heat milk, heavy cream, and vanilla bean over medium high heat to a simmer. Turn heat down to medium.
- In a separate bowl whisk together the eggs yolks, sugar, and salt. Sugar will dissolve when heated.
- Slowly dizzle this egg/sugar mixture into the simmering milk mixture and whisk. Combining these too quickly will result in "scrambled eggs."
- After you have added these two mixtures together, reduce the heat to a medium low temperature.
- Remove the vanilla bean and split lengthwise scraping out seeds. Return the pod and the seeds back to the pot. I like to add several drops of food coloring at this point.
- Continue to stir until the mixture coats the back of a spoon. Strain mixture through a fine-holed strainer, discarding the vanilla pod and refrigerate the mixture over night.
- Follow manufacturer's instruction for your ice cream maker, and let the fun begin.
- Meanwhile, drain the jackfruit and pulse it gently in your processor. We want small pieces of fruit for the ice cream.
- After about 15 minutes into freezing your ice cream add small pieces of jackfruit to the mixture.
- Serve your ice cream at your next dinner party and enjoy the mystery when your friends/family try to guess the secret ingredient! The flavor is both refreshing and delicious. Enjoy!
SUPER-EASY FRUIT ICE CREAM
Get kids eating more fruit with this simple gluten-free ice cream. Portions of mango, strawberries, banana and kiwi add up to two of their five-a-day
Provided by Lulu Grimes
Categories Dessert, Treat
Time 20m
Number Of Ingredients 8
Steps:
- Mash or purée the strawberries and mango in two separate bowls. In another bowl, add the lemon juice and the banana and mash.
- Beat the condensed milk and cream in a large bowl with an electric whisk until thick and quite stiff, a bit like clotted cream. Divide the mixture between the three bowls. Fold a fruit purée into each. Transfer each one into a freezer container and freeze until solid.
- Purée the kiwi and sieve out any seeds if you like. Serve a scoop of each ice cream in bowls or sundae dishes and top with the kiwi sauce, sprinkles, or the chopped fruit.
Nutrition Facts : Calories 711 calories, Fat 57 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
FIVE MINUTE ICE CREAM
A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.
Provided by Pamela Euless-Barker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 9.1 g, Sodium 16.5 mg, Sugar 28.2 g
FRUIT ICE CREAM (DAIRY-FREE & RAW FOOD)
This recipe comes from the internet, & although the original recipe calles for fresh fruit, I've used frozen! Preparation time does not include time needed to freeze the blended ingredients!
Provided by Sydney Mike
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in blender or food processor & puree until totally blended.
- If desired, add sweetner such as agave nectar, to taste.
- Place in freezer-safe bowl with lid & freeze until hard.
- Scrape out to serve & enjoy!
PASSION-FRUIT ICE CREAM
Categories Ice Cream Machine Dairy Fruit Dessert Freeze/Chill Quick & Easy Summer Passion Fruit Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.
- Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
- Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
- Available in Latino markets.
PASSION FRUIT ICE CREAM
Steps:
- Mix together the passion fruit pulp and 1/2 cup (125 ml) of the cream in a large bowl. Set a mesh strainer over the bowl.
- Warm the milk, sugar, salt, and the remaining 1/2 cup (125 ml) cream in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the passion fruit and cream mixture. Mix in a few drops of orange oil, if using, then stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Add a spoonful of passion fruit seeds to the custard during the last few minutes of churning, if you wish.
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