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
FROZEN VANILLA CUSTARD
American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 3h40m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
- Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
- Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
- Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
- Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.
Nutrition Facts : Calories 649.7 calories, Carbohydrate 40.5 g, Cholesterol 425.2 mg, Fat 51.5 g, Protein 7.7 g, SaturatedFat 30.5 g, Sodium 118.6 mg, Sugar 36.7 g
JON'S SUGAR FREE FRENCH VANILLA ICE CREAM
We love ice cream for a snack or to make a shake in the evening. My DH came up with this recipe so that we could have a sugar free ice cream. Hope you enjoy it.
Provided by Mysterygirl
Categories Frozen Desserts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all thoroughly in a sauce pan.
- Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
- Cook 15-20 minutes or until medium thick.
- Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
- Put custard in your ice cream maker and follow the manufacturer's instructions.
- If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.
FRENCH VANILLA ICE CREAM
Great ice cream = the best flavoring you can afford. Use the leftover egg whites from this recipe to make berry sherbet.
Provided by Aroostook
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, salt and yolks together in a heavy bottomed pan.
- Slowly stir in hot milk.
- Cook over med.
- heat, continuing to stir until slightly thickened.
- Remove from heat and cool.
- Add cream and vanilla extract.
- Chill and place in ice cream freezer.
- Follow manufacturer's instructions.
Nutrition Facts : Calories 322, Fat 26.3, SaturatedFat 15.8, Cholesterol 184.5, Sodium 92.7, Carbohydrate 17.5, Sugar 12.8, Protein 4.4
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