Strawberry Ice Cream Recipe For Machine

Steps:

• Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending).
• Chill mixture for 1/2 to 1 hour until cold.
• Process according to the freezing instructions for your ice cream machine.

Steps:

• Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling.
• In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
• Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
• Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes.
• Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
• Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
• Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.

Steps:

• In a medium bowl lightly whisk the yolks together with a 1/4 cup of the sugar. Set aside.
• In a non-reactive saucepan combine the remaining 1/4 cup of sugar, 1 1/2 cups of the cream, and the salt. Heat the cream mixture over medium-high heat until just boiling. Remove from the heat; whisk the eggs constantly while gradually pouring the hot liquid into the yolks. Return the egg mixture to the saucepan.
• Cook the mixture while stirring constantly with a wooden spoon in a figure 8 motion, over medium-low heat, until thickened, about 5 minutes. When the ice cream mixture is properly cooked it coats the back of the spoon, is satiny thick, and free of any bubbles on the surface. (The ice cream base will taste slightly egg-y.) When the mixture is thickened pull it from the heat; add the reserved 1/2 cup cream, and strain it through a fine strainer into a medium bowl.
• Set the bowl of ice cream base in a bowl of ice and whisk until cool. Add the strawberry puree.
• Freeze the strawberry mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.
• Put the strawberries and the honey in a medium saucepan, and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stir frequently, until the berries breakdown and get juicy, about 10 minutes. Remove from the heat and let cool.
• Add the lime juice. Taste and adjust the sweetness or tartness of the puree with more honey or lime if needed. Use now, or refrigerate for up to 3 days, or freeze for 1 month.
• Yield: about 3 cups
• Copyright 2001 Television Food Network, GP. All rights reserved

Steps:

• In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Steps:

• Beat eggs in large mixing bowl.
• Add sugar and salt, beating until completely blended.
• Bring 5 cp.
• milk to a boil.
• Add hot milk slowly to egg mixture, beating constantly.
• Add evaporated and condensed milk and vanilla.
• Add crushed fruit with its juice.
• Let cool in refrigerator or freezer.
• Pour into a 4 quart ice cream container.
• Freeze according to freezer direction.

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.

Steps:

• Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
• Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
• Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
• Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

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.

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.

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.

Steps:

• Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold.
• Turn on ice cream machine and set it to chill the freezing/mixing bowl for 5 minutes.
• Spoon the cooled mixture into the freezing/mixing bowl of machine. Set the freezing timer to the 30 minute maximum setting. Push start button.
• When timer rings, spoon ice cream into dishes and enjoy.

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).