STRAWBERRY ICE
When we pick strawberries at a local farm, this is what many of the berries are used for. It's a great summertime treat.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein.
STRAWBERRY ICE CREAM
The best homemade strawberry ice cream recipe you'll ever taste! With fresh strawberries and a velvety texture, this is the ice cream to make when fresh strawberries are in season.
Provided by Summer Miller
Categories Dessert Freezer-friendly Kid-friendly Make-ahead
Time 6h25m
Number Of Ingredients 11
Steps:
- Freeze the ice cream bowl: Place the ice cream maker churning bowl, plus a separate mixing bowl large enough to contain your custard, in the freezer the day before you want to make ice cream. (Most manufacturers recommend that the churning bowl be frozen for 24 hours before making ice cream; the mixing bowl can go in while you are prepping the custard base.)
- Warm the cream, milk, and vanilla: Pour the cream and milk into a medium saucepan set over medium low heat. Scrape the vanilla seeds from the pod and add to the milk mixture, along with a pinch of salt. Slowly bring to a gentle simmer, until you see small bubbles around the edges of the pan. Stir occasionally. This will take about 15 to 18 minutes. Remove from heat, and let the vanilla infuse the cream for 15 minutes. (If using vanilla extract, add it now.)
Nutrition Facts : Calories 332 kcal, Carbohydrate 31 g, Cholesterol 185 mg, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, Sodium 78 mg, Sugar 30 g, Fat 21 g, ServingSize 2 1/2 pints, UnsaturatedFat 0 g
STRAWBERRY ICE CREAM
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
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
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.
HOMEMADE STRAWBERRY ICE CREAM
This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? -Esther Johnson, Merrill, Wisconsin-Esther Johnson, Merrill, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings (about 1-1/2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 265 calories, Fat 19g fat (11g saturated fat), Cholesterol 166mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MARTHA'S STRAWBERRY ICE CREAM
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
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.
STRAWBERRY ICE CREAM
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
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
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
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
STRAWBERRY ICEBOX PIE
If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.
Provided by Melissa Clark
Categories pies and tarts, project, dessert
Time P1D
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
- To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
- Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
- Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
- Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
- With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.
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