Strawberry Orange 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.

STRAWBERRY-SODA ICE CREAM

Steps:

• Whisk the condensed milk, half-and-half, red cream soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.

STRAWBERRY ORANGE SORBET

Steps:

• Combine water and sugar in a small saucepan. Stir until sugar dissolves. Bring to a boil; boil gently for five minutes, then set aside to cool.
• Remove caps from strawberries, then puree in a blender or food processor.
• Combine pureed strawberries, cooled syrup, and orange juice; stir until well blended.
• Refrigerate for a minimum of four hours,or overnight if possible.
• Transfer to ice cream maker and freeze according to manufacturer's directions. Optional: About five minutes before sorbet is finished, add 1/4 - 1/2 cup of Grand Marnier, Triple Sec, or other orange-flavored liqueur.

STRAWBERRY CITRUS ICE

Steps:

• For sugar syrup, place sugar and water in a small saucepan; bring to a boil, stirring constantly until sugar is dissolved. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Process strawberries and juices in a blender until smooth. Add sugar syrup; pulse to blend., Pour into cylinder of ice cream maker; freeze according to manufacturer's directions. Serve immediately or store in freezer containers, allowing headspace for expansion.

OLD FASHIONED STRAWBERRY ICE CREAM

Steps:

• Cut any large strawberries in half. In medium saucepan, combine strawberries and 1/2 cup of the sugar. Cook over medium-low heat for 15 to 20 minutes or until berries are soft, stirring occasionally. Transfer mixture to blender or food processor. Cover and blend or process until smooth. Cover and chill for 4 to 24 hours.
• In small saucepan, combine egg, 1 cup of the half and half, and remaining sugar. Cook and stir over medium heat just until mixture coats a metal spoon(see tip). Immediately transfer to medium bowl. Stir in remaining half and half, orange peel( if desired), and almond extract. Cover and chill 4 to 24 hours.
• Pour half and half mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions, adding strawberry mixture after 5 minutes of freezing. If desired, ripen about 4 hours.
• TIP: The Key to Custard: To make custard base ice creams, its important to cook the egg mixture to just the right stage. To know when to remove the cooked custard from the heat, coat a metal spoon with the custard and draw your finger down the spoon. If your finger leaves a clear trail, the custard is done.

STRAWBERRY-MANGO ICE CREAM WITH FRESH SPEARMINT

Steps:

• Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
• Whisk egg yolks in a small bowl until pale yellow.
• Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
• Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
• Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
• Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
• Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

STRAWBERRY ICE CREAM

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.