Marthas Strawberry Ice Cream Recipes

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STRAWBERRY ICE CREAM



Strawberry Ice Cream image

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create this frosty treat using just five ingredients-egg yolks, sugar, skim milk, heavy cream, and sliced strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

8 large egg yolks
1 cup plus 1/4 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
4 cups sliced strawberries
2 cups heavy cream

Steps:

  • In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
  • Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
  • Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled.
  • Churn in an ice cream maker according to manufacturer's instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g

STRAWBERRY ICE CREAM



Strawberry Ice Cream image

This vibrant frozen dessert offers fresh berry flavor at its best.

Provided by Christy J.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h40m

Yield 6

Number Of Ingredients 5

1 quart fresh strawberries, hulled
1 ½ cups heavy cream, divided
¾ cup white sugar
3 egg yolks
3 tablespoons light corn syrup

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.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 42.7 g, Cholesterol 183.9 mg, Fat 24.5 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 14.5 g, Sodium 34 mg, Sugar 32.8 g

VANILLA-STRAWBERRY-SWIRL ICE CREAM



Vanilla-Strawberry-Swirl Ice Cream image

Homemade strawberry syrup adds zest to classic vanilla ice cream. All you need are fresh strawberries and sugar to make the ultimate ice cream topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

Vanilla Ice Cream
Strawberry Syrup and Strawberry Puree

Steps:

  • When ice cream is frozen, fold in 1/2 cup Strawberry Syrup and Strawberry Puree with a wooden spoon until barely mixed.

EXTRA-RICH STRAWBERRY ICE CREAM



Extra-Rich Strawberry Ice Cream image

Provided by Food Network

Categories     dessert

Time 7h50m

Yield 1 quart

Number Of Ingredients 7

3 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch salt
1 cup half and half
1 cup heavy cream
1 pint strawberries

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.

MARTHA'S STRAWBERRY ICE CREAM



Martha's Strawberry Ice Cream image

In Martha's grown-up take on the beloved ice cream flavor, ripe strawberries are pureed for the base, then macerated with vodka or tequila and folded in after churning.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes 1 1/2 quarts

Number Of Ingredients 8

1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 cup low-fat milk
1 cup heavy cream
2/3 cup sugar, plus 1/2 cup more for macerating
1/2 cup light corn syrup
1/4 cup vodka or silver tequila

Steps:

  • In a blender, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
  • Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
  • Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
  • Process puree mixture in an ice cream maker according to manufacturer's instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.

CHEF JOHN'S STRAWBERRY ICE CREAM



Chef John's Strawberry Ice Cream image

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

12 ounces fresh strawberries, hulled
¾ cup white sugar
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
1 tiny pinch salt
2 drops red food coloring

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

INSIDE-OUT STRAWBERRY ICE CREAM CAKE



Inside-Out Strawberry Ice Cream Cake image

Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup low-fat buttermilk
1 cup fresh strawberries, hulled and finely chopped
1 tablespoon seedless raspberry jam
3 pints vanilla ice cream, softened

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.
  • While cake is cooling, combine strawberries and jam in a medium bowl.
  • Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
  • Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
  • Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

STRAWBERRY ICE CREAM



Strawberry ice cream image

Use sweet strawberries whilst they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts

Provided by Cassie Best

Categories     Dessert

Time 30m

Number Of Ingredients 7

400g strawberries , stalks removed
1-2 tsp lemon juice
600ml double cream
300ml whole milk
150g white caster sugar
5 egg yolks
2 tsp vanilla extract

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.

Nutrition Facts : Calories 532 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 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     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

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

PERFECT NO-COOK STRAWBERRY ICE CREAM



Perfect No-Cook Strawberry Ice Cream image

And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.

Provided by Andrea Albin

Categories     Milk/Cream     Ice Cream Machine     Kid-Friendly     Backyard BBQ     Frozen Dessert     Strawberry     Summer     Gourmet     Small Plates

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
Equipment: an ice cream maker

Steps:

  • Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
  • Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
  • Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

PEACH ICE CREAM



Peach Ice Cream image

Fresh peach puree transforms a vanilla-base into the perfect warm-weather treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Yield Makes 1 1/2 quarts

Number Of Ingredients 8

1 cup heavy cream
1 cup whole milk
8 large egg yolks
3/4 cup sugar
1/2 teaspoon kosher salt
1 pound peeled, pitted, and sliced peaches (2 to 3)
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

Steps:

  • In a medium saucepan, heat cream and milk over medium-high until tiny bubbles begin to form around edges of pan, 2 to 3 minutes.
  • While milk mixture heats, vigorously whisk together egg yolks, sugar, and salt in a large bowl until very thick and pale in color, about 2 minutes. Slowly add hot milk mixture to egg-yolk mixture, whisking constantly. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until foam subsides and mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Pour mixture through a fine-mesh sieve into a clean bowl set in an ice bath. Let cool while cooking peaches.
  • In a medium skillet, heat peaches and 2 tablespoons water over medium-high. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until peaches are softened, 10 to 12 minutes. Let cool 5 minutes. Carefully transfer peaches and any accumulated juices to a blender and puree until smooth. You should have about 1 1/2 cups.
  • Stir peach puree, lemon juice, and vanilla into cooled custard. Cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 15 to 20 minutes before serving.

CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES



Chocolate Strawberry Ice Cream Sandwiches image

Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a nostalgic look. Soften ice cream; fill each pair of cookies with a generous layer. Serve immediately, or keep in the freezer for as long as you can resist them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24

Number Of Ingredients 10

2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons Homemade Vanilla Extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened

Steps:

  • In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
  • With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

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FRESH STRAWBERRY ICE CREAM | RECIPES | PBS FOOD
Ingredients; 3 cups of fresh strawberries (cleaned hulled and chopped) 1/2 cup plus 3 Tbsp sugar; 1 tablespoon fresh lemon juice; Zest from one medium lemon
From pbs.org
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FRESH STRAWBERRY ICE CREAM RECIPE - CUISINART.COM
Instructions. 1. In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. 2. Mash or purée half the berries. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining ...
From cuisinart.com
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CREAMY STRAWBERRY ICE CREAM RECIPE - ASHLEE MARIE
Instructions. Put the lemon and orange juice in your blender, along with the strawberries and sugar. puree until smooth, adding some of the milk if you need too (don’t break your blender) Pour into a bowl and mix in the rest of the milk, salt, cream and vanilla.
From ashleemarie.com
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45 STRAWBERRY RECIPES TO MAKE WITH FRESH BERRIES | SOUTHERN LIVING
2022-05-04 These sweet treats start with a pistachio crust. A dreamy mixture of cream cheese, lemon juice and zest, and whipped cream are folded together before filling the individual tarts. Toss the fresh strawberries in sugar, just before topping the tarts, to give them just a hint of added sweetness. Readers love these.
From southernliving.com
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NINJA CREAMI STRAWBERRY ICE CREAM - THE TASTY TRAVELERS™
2021-08-12 2. Add in the heavy whipping cream and milk. Whisk until all ingredients have combined well. 3. Pour mixture into an empty Ninja Creami pint container. Add the strawberries to the pint, making sure not to go over the max fill line, and freeze for 24 hours. 4. After 24 hours, remove the pint from the freezer.
From thetastytravelers.com
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BEST STRAWBERRY ICE CREAM RECIPES | FOOD NETWORK CANADA
2015-12-05 Step 5. 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. Step 6. Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender.
From foodnetwork.ca
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MARTHA STEWART’S 3-INGREDIENT, NO-CHURN, VANILLA ICE CREAM RECIPE
2017-05-04 Directions. In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours. You can ...
From tinseltownmom.com
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MARTHA STEWART’S PEACH SUMMER ICE CREAM ONLY HAS TWO
2021-06-17 23,420 likes. marthastewart. No ice cream maker is needed to make this no-fail two-ingredient sherbet. Just freeze ripe peaches, blend with condensed milk, and dig in! Get the recipe at the link ...
From sheknows.com
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Top Asked Questions

How do you make homemade strawberry ice cream?
Directions. Churn in an ice cream maker according to manufacturer's instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
How long does it take to make a strawberry frosting?
With just 20 minutes of prep, create this frosty treat using just five ingredients—egg yolks, sugar, skim milk, heavy cream, and sliced strawberries. In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended.
What is the best homemade ice cream recipe?
20 Absolutely Delicious Homemade Ice Cream Recipes. 1 Martha's Strawberry Ice Cream. Credit: Marcus Nilsson. View Recipe. Two ingredients make each scoop of this homemade ice cream extra special: whole ... 2 Banana-Caramel Ice Cream. 3 Pumpkin Ice Cream. 4 Vegan Avocado Ice Cream. 5 No-Churn Mint-Chip Ice Cream. More items
How do you make whipped cream with berries?
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.

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