Magic Strawberry Ice Cream Recipes

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.

MAGIC STRAWBERRY ICE CREAM

Steps:

• Chill mixing bowl and beater/whisk in freezer.
• Process strawberries in food processor until smooth, about 30 seconds (puree should measure 3/4 cup).
• Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking.
• Whisk in strawberry puree, vanilla, and salt.
• Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
• Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
• Whisk one-third of whipped cream intro strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.
• Freeze in airtight container until firm, 6 hours or up to 2 weeks.

MAGIC ICE CREAM

Steps:

• Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture).
• Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.