Jennifer Mclagans Simple Strawberry Ice Cream With Brandy Snaps Recipes

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VERY BERRY STRAWBERRY ICE CREAM



Very Berry Strawberry Ice Cream image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 4 quarts

Number Of Ingredients 11

3 pounds fresh strawberries
1 cup sugar
2 tablespoons lemon juice
4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
2 cans condensed milk
1/2 cup sugar
1/2 cup brown sugar, loosely packed
1 quart heavy whipping cream
1 quart half-and-half
1/2 teaspoon salt
4 tablespoons vanilla extract

Steps:

  • Wash, core and slice strawberries. Gently mix with sugar and lemon juice. Let strawberries sit for at least 1 hour. While the berries are waiting, mix remaining ingredients and refrigerate. Heat berries on stove in heavy saucepan until boiling. Turn heat down and let simmer for 5 minutes. Cool strawberries. Put cooled strawberries in food processor and process until you have small bits or puree. Mix berries and milk mixture together and freeze according to ice cream freezer instructions.

BRANDY SNAPS



Brandy snaps image

Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream

Provided by Caroline Hire - Food writer

Categories     Dessert, Dinner

Time 18m

Yield Makes 12-16 approx

Number Of Ingredients 8

50g butter
50g brown sugar
50g golden syrup
50g plain flour, sifted
¼ tsp ground ginger
half a lemon, zest and 1 tsp juice
1 tsp brandy
sunflower or vegetable oil, for greasing

Steps:

  • Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
  • Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
  • Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping - the snaps should still be pliable but set enough to move without tearing.
  • You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top 'presentation' side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you'll see.
  • Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.

Nutrition Facts : Calories 76 calories, Fat 3.7 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium

EASY, EGGLESS STRAWBERRY ICE CREAM



Easy, Eggless Strawberry Ice Cream image

Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.

Provided by ejw825

Categories     Strawberry Desserts

Time 1h

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups heavy cream
1 cup white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
2 cups mashed fresh strawberries
2 drops red food coloring

Steps:

  • In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 34.1 g, Cholesterol 86.4 mg, Fat 23.4 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 121 mg, Sugar 30.9 g

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