No Cook Strawberry Jam Ice Cream Recipes

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NO-COOK STRAWBERRY JAM ICE CREAM



No-Cook Strawberry Jam Ice Cream image

From LeGourmet TV video blog. If raw egg bothers you, leave it out (it will be less creamy) or buy eggs which are pasteurized in the shell. Cooking time includes refrigerator time and processing time.

Provided by DrGaellon

Categories     Frozen Desserts

Time 1h25m

Yield 1 pint, 4 serving(s)

Number Of Ingredients 4

3/4 cup heavy cream
1 egg
1 teaspoon vanilla extract
3 tablespoons strawberry jam

Steps:

  • Combine all ingredients in a blender (or use a stick/immersion blender), Refrigerate for 1 hour.
  • Pour into prechilled ice cream maker canister. Process according to manufacturer's instructions.

Nutrition Facts : Calories 231.1, Fat 17.7, SaturatedFat 10.7, Cholesterol 107.6, Sodium 41.3, Carbohydrate 15.4, Fiber 0.2, Sugar 10, Protein 2.6

NO COOK ICE CREAM



No Cook Ice Cream image

Provided by Emeril Lagasse

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 cup milk
1 cup heavy cream
1/2 cup sugar
1 vanilla bean, split and scraped
1/2 teaspoon of salt
6 to 8 strawberries, quartered
2 tablespoons strawberry or raspberry jam

Steps:

  • In a large bowl, combine the milk, heavy cream, sugar, vanilla bean seeds, salt, strawberries, and strawberry jam. Mix well with a wooden spoon. Add to an ice cream machine and process according to the manufacturer's directions.

STRAWBERRY JAM RIPPLE ICE CREAM



Strawberry jam ripple ice cream image

Make this strawberry ripple ice cream for a divine summer dessert. It's so simple and easily adaptable, just be sure to use a soft-set jam, as solid versions won't work

Provided by Diana Henry

Categories     Dessert, Treat

Time 15m

Number Of Ingredients 5

600ml double cream
395g can condensed milk
½ tsp vanilla extract
½ lemon , zested and juiced
200g soft-set strawberry jam

Steps:

  • Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.
  • Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that's okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don't need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.

Nutrition Facts : Calories 594 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium

NO-COOK STRAWBERRY JAM



No-cook strawberry jam image

This sweet strawberry jam is soft set and incredibly easy to make

Provided by Good Food team

Categories     Afternoon tea, Condiment

Time 15m

Yield Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)

Number Of Ingredients 4

850g caster sugar
500g firm ripe strawberries , hulled
½ bottle liquid pectin (Certo) or 1 sachet pectin crystals
juice of 1 medium lemon (about 3-4 tbsp)

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
  • Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
  • Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months - keep in the fridge after defrosting. The jam may go cloudy after freezing - but when thawed, just stir and it will go clear again.

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar

PERFECT NO-COOK STRAWBERRY ICE CREAM



Perfect No-Cook Strawberry Ice Cream image

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. Found on Epicurious and posting here for safe keeping.

Provided by Annacia

Categories     Frozen Desserts

Time 10m

Yield 1 1/2 qts

Number Of Ingredients 5

1 lb strawberry, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

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.

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