Vanilla Ice Cream Swirled With Fresh Berry Puree Recipes

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HOMEMADE VANILLA ICE CREAM WITH PINEAPPLE SWIRL



Homemade Vanilla Ice Cream with Pineapple Swirl image

This vanilla ice cream is so good, swirling in golden caramelized pineapple is a bit like gilding the lily. But what's wrong with that? Cooking the pineapple before adding it to the ice cream intensifies the flavor and keeps it from icing up in the freezer.

Provided by Food Network Kitchen

Categories     dessert

Time 8h

Yield 1 generous quart

Number Of Ingredients 12

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
2 tablespoons sugar
2 tablespoons light corn syrup
3/4 cup canned crushed pineapple, do not drain

Steps:

  • For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan,whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • For the pineapple swirl: Combine the cream, butter and 1/4 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a boil. Cook without stirring until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Stir in the crushed pineapple and any juices and return to medium heat. Cook for 10 minutes until reduced and thickened. Remove from the heat and let cool 10 minutes. Process in a food processor until pureed, then chill until ready to use.
  • Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple with a butter knife, using circular motions to distribute pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

VANILLA ICE CREAM SWIRLED WITH FRESH BERRY PUREE



Vanilla Ice Cream Swirled With Fresh Berry Puree image

Make and share this Vanilla Ice Cream Swirled With Fresh Berry Puree recipe from Food.com.

Provided by LifeIsGood

Categories     Frozen Desserts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

1 pint fresh blackberries (you can substitute other berries)
1/2 cup sugar
2 tablespoons fresh lemon juice
1 quart premium vanilla ice cream, softened slightly

Steps:

  • Combine the blackberries, sugar and lemon juice in a nonreactive bowl.
  • Let the berries macerate, covered, at room temperature until the juices have run, about 1 hour.
  • Gently mash berries with a spoon.
  • Place the softened ice cream in a large bowl and fold in the berry mixture.
  • *If you prefer, you could just drizzle the sauce on top of individual servings of ice cream*.

Nutrition Facts : Calories 201.2, Fat 7.4, SaturatedFat 4.5, Cholesterol 29, Sodium 53.3, Carbohydrate 31.8, Fiber 2.4, Sugar 28.3, Protein 2.8

VANILLA-STRAWBERRY-SWIRL ICE CREAM



Vanilla-Strawberry-Swirl Ice Cream image

Homemade strawberry syrup adds zest to classic vanilla ice cream. All you need are fresh strawberries and sugar to make the ultimate ice cream topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

Vanilla Ice Cream
Strawberry Syrup and Strawberry Puree

Steps:

  • When ice cream is frozen, fold in 1/2 cup Strawberry Syrup and Strawberry Puree with a wooden spoon until barely mixed.

SHORECOOK'S RASPBERRY SWIRL VANILLA BEAN ICE CREAM



Shorecook's Raspberry Swirl Vanilla Bean Ice Cream image

After finding wild raspberries, I wanted to make a dessert that hubby would be able to eat. He cannot have seeds and I had some heavy cream to use so it wouldn't go bad. Playing around with the ingredients I had on hand led to this incredible ice cream.

Provided by SHORECOOK

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 9h35m

Yield 12

Number Of Ingredients 6

6 cups fresh raspberries
1 ¼ cups white sugar, divided
¼ teaspoon lemon juice
2 cups heavy whipping cream
1 ½ cups milk
1 teaspoon vanilla bean paste

Steps:

  • Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.
  • Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
  • Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.
  • Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 30.7 g, Cholesterol 56.8 mg, Fat 15.6 g, Fiber 4.2 g, Protein 2.4 g, SaturatedFat 9.5 g, Sodium 27.6 mg, Sugar 25.2 g

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