Perfect No Cook Strawberry Ice Cream Recipes

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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

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.

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.

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Top Asked Questions

Do you have to cook strawberries to make ice cream?
Cooking the strawberries releases the water and brings out the flavor of the strawberries. Once the strawberries are cooked down to a slightly chunky puree, they easily mix into the ice cream base, creating a real strawberry ice cream with no chunks of frozen berries in sight!
What's the problem with fresh strawberry ice cream?
The biggest problem with fresh strawberry ice cream is the strawberries themselves. Strawberries have a very high water content, and what does water do when it get very, very cold? That's right, class - it freezes! Into little ice crystals. Which are fine for winter windows and root beer mugs, but no so great for ice cream.
What do you need to make custard ice cream?
Eggs, milk and sugar and vanilla are all it takes for a basic custard ice cream recipe. There are many ways to make homemade ice cream from scratch (including using an ice cream maker recipe like this Homemade Strawberry Ice Cream.)
What's the difference between semifreddo and strawberry ice cream?
It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop. Fresh strawberries and balsamic vinegar pair perfectly - even more so in this homemade Italian ice cream.

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