STRAWBERRY ROSE ICE CREAM
A creamy no-churn ice cream made with fresh strawberries and just a hint of rosewater.
Provided by Sam Merritt
Categories Dessert
Time 8h15m
Number Of Ingredients 6
Steps:
- In blender, puree strawberries (some small pieces are fine)
- Add condensed milk, rose water and vanilla extract and blend until combined.
- In a separate bowl (preferably a chilled metal bowl), beat heavy cream with an electric mixer on high-speed until stiff peaks form.
- Pour your strawberry mixture into the heavy cream and fold until completely combined.
- If desired, stir in 1-3 drops of food coloring for a deeper color.
- Pour into a parchment paper or wax-paper-lined 9x5 bread pan and cover tightly with clear wrap.
- Freeze overnight.
- Allow ice cream to soften at room temperature for at least 10 minutes before scooping and serving.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving, Carbohydrate 5 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 72 mg, Sodium 21 mg, Fiber 1 g, Sugar 3 g
STRAWBERRY ROSEWATER ICE CREAM
Rosewater can be found in Middle Eastern or European markets. This recipe can be made with other berries as well. The rosewater gives it an exotic taste.
Provided by Ms. Munchie
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
- Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 22 g, Cholesterol 160.6 mg, Fat 24.3 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 14.7 g, Sodium 110.3 mg, Sugar 19.4 g
STRAWBERRIES IN ROSE CRèME ANGLAISE
Fresh fruit is an excellent option for dessert. Here, ripe, sweet organic strawberries are served in a pool of crème anglaise, an easy-to-make pouring custard, with a splash of rose water. Since strawberries are botanically related to roses, it's a nice pairing, and a few rose petals add drama. Make the crème anglaise a day or two in advance.
Provided by David Tanis
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
- In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
- To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
- Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.
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
ROSE ICE CREAM
Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.
Provided by BigSrisFood
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Add the saffron to the warm milk and set aside for 15 minutes.
- Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g
STRAWBERRY JELLIES WITH ELDERFLOWER ICE CREAM
Get a taste of summer with strawberry jelly made with rosé wine and served with elderflower ice cream. It takes a little effort but it's a divine dessert
Provided by Diana Henry
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the ice cream. Heat the sugar, milk and glucose in a pan set over a low heat. Stir until the sugar has dissolved.
- Beat the egg yolks with an electric whisk until pale and creamy, then slowly pour the warm milk mix over the yolks, whisking continuously. Pour into a clean, heavy-bottomed saucepan and cook over a low heat, stirring continuously, until the custard has thickened. Be careful not to let it boil. To check it's ready, dip a wooden spoon into the custard and run your finger over the back of the spoon - if it leaves a channel, it's done. Pour into a clean heatproof bowl and leave to cool.
- Whip the cream until it holds its shape but isn't stiff. Fold into the cooled custard along with the crème fraîche, cordial and lime juice. Chill for 30 mins.
- Churn the mixture in an ice cream machine following manufacturer's instructions, or put in a shallow container and freeze. After a couple of hours, remove the ice cream from the freezer and blitz in a food processor or beat with an electric whisk. Repeat twice more as it freezes - about 6 hrs total.
- For the jellies, put the gelatine in a bowl and cover with cold water. Leave to soak for about 5 mins - the gelatine should be completely soft.
- Heat the sugar with 200ml water over a low heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly. When it is hand-hot, squeeze the excess water from the gelatine and add it to the syrup, stirring until the gelatine has melted (the syrup must not be too hot or it will impair the gelatine's setting qualities, but too cold and it won't melt the gelatine). Stir in the wine.
- Cut the strawberries into slices about the thickness of a 50p piece. Divide about a third of the jelly between eight glasses, then spoon a third of the strawberries on top of the jelly. (The glasses should be big enough to hold three layers of jelly and fruit, plus a scoop of ice cream on top.) Put the glasses in the fridge to set slightly. When the jelly has a skin on top, add another third of the strawberries. If the remaining jelly has set too much, very gently heat it (it should only ever be hand-hot) and pour another third over the strawberries. Put the jellies back in the fridge to set slightly again, then repeat the process with the last of the jelly and fruit. Chill until completely set, about 2 hrs.
- To serve, top the jellies with a scoop of the elderflower ice cream.
Nutrition Facts : Calories 530 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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