Kossman Strawberry Rice Cream Recipes

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.

EASY, EGGLESS STRAWBERRY ICE CREAM

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.

HOMEMADE STRAWBERRY ICE CREAM

Steps:

• Place egg yolks and milk in the top of a double boiler; beat. Add sugar and salt. Cook over simmering water, stirring until mixture is thickened and coats a metal spoon. Cool. , Add the vanilla, cream and strawberries. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

STRAWBERRY ICE CREAM

Steps:

• Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
• Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

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.

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.

KOSSMAN RICE PUDDING

Steps:

• cook rice and water until done.
• in double boiler add cooked rice and everything but vanilla
• cook until thick.
• when done add vanilla.

NORWEGIAN RICE CREAM WITH STRAWBERRY SAUCE

Steps:

• Rice Cream:.
• Cook rice with water and salt for 15 minutes. Add milk and cook for 30 minutes until rice is tender and of a thick consistency. Let cool. Whip cream with sugar and vanilla extract. Combine the rice and cream.
• Strawberry Sauce:.
• Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired.
• Note: I always use fresh or frozen and I've never tried it with the preserves. When using fresh or frozen, you'll need about a pound. Slice them as preferred, then place them in a bowl with water, lemon juice and sugar to taste. Let it sit for a while, overnight is best.

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.

STRAWBERRY RICE DESSERT

Steps:

• In a saucepan, combine the rice, 1-1/2 cups milk and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender., In a microwave-safe bowl, sprinkle gelatin over remaining milk; let stand for 1 minute. Stir in sugar. Microwave on high for 45 seconds; stir. Let stand for 1 minute or until gelatin and sugar are completely dissolved. Stir into hot rice. Transfer to a bowl. Refrigerate until chilled, about 1 hour. Fold in the whipped cream. Spoon into a 5-cup ring mold coated with cooking spray. Refrigerate for at least 2 hours or until firm., Meanwhile, drain the strawberries, reserving 1 cup juice. In a saucepan, combine cornstarch and reserved strawberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes. Add strawberries and stir to coat. Refrigerate until chilled. Invert rice mold onto a serving platter and unmold. Fill center with strawberry mixture. Garnish with mint if desired.

KOSSMAN CHICKEN RICE

Steps:

• Mix cream of chicken soup, cream of mushroom soup, water, and rice together.
• Put a layer of soup mixture in a baking dish.
• Add the chicken.
• Add the rice mixture.
• Sprinkle the top with the Lipton onion soup mix.
• Cover with tin foil.
• Bake at 375 degrees Fahrenheit for 2 hours.
• Uncover for the last 30 minutes of baking.

KOSSMAN MEXICAN RICE

Steps:

• wash rice dry thoughly with a cloth.( i skipped this step and used brown rice ).
• fry bacon strips until limp, not crisp. i used cast iron skillet cause then you can just put in oven .
• remove bacon from pan.
• brown the rice and minced onion in the bacon fat.
• stir constantly to prevent burning.
• add chili powder.
• when brown add tomatoes and seasonings. (darlenes canned tomatoes had alot of juice for this dish ,if using canned store bought just fill can with water after dumping in tomatoes).
• let simmer until rice swells up.
• one pint of drained corn may be added at this time if desired. (i used 1/2 cup ,it was plenty ).
• pour into greased baking dish and bake 40 minutes in 350 degree oven.
• place the bacon strips over dish about 10 minutes before removing from oven.

STRAWBERRY ICE CREAM

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 1 hour.
• Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold.
• Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead.)
• Scoop ice cream into bowls. Garnish each with whole berry and serve.

KOSSMAN STRAWBERRY RICE CREAM

Steps:

• Dissolve the jello in boiling water.
• Chill.
• When thick and syrupy.
• Beat until light and fluffy.
• Add crushed strawberries rice pineapple nuts and mix well.
• Fold in whipping cream and let stand in cool place several hours before serving (see I told you it was old--I would stick it in the refrigerator).
• Serve topped with whipped cream.