Strawberryicecreamlikebenandjerrys Recipes

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:

• Husk and wash strawberries, leave to dry, cut in half and place in dessert bowls, add a scoop or two of vanilla ice cream and dribble over the chocolate sauce. Serve Immediately with chocolate scrolls.

Steps:

• For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Steps:

• Remove stems from strawberries. Place strawberries on cookie sheet and freeze until solid. In a food processor combine cream, sugar, lemon juice, and frozen berries. Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again until firm. Serve.

Steps:

• In a food processor with the knife blade attached, pulse 1 cup frozen strawberries until finely chopped. Transfer the chopped berries to a large metal bowl. Add the yogurt, sugar, vanilla and remaining strawberries to the food processor and puree until smooth. Transfer to the bowl with the frozen strawberries and stir until well combined. Cover and freeze until firm but not hard, about 1 hour. Garnish with fresh strawberries.

Steps:

• Wash, core and slice strawberries. Gently mix with sugar and lemon juice. Let strawberries sit for at least 1 hour. While the berries are waiting, mix remaining ingredients and refrigerate. Heat berries on stove in heavy saucepan until boiling. Turn heat down and let simmer for 5 minutes. Cool strawberries. Put cooled strawberries in food processor and process until you have small bits or puree. Mix berries and milk mixture together and freeze according to ice cream freezer instructions.

Steps:

• Rinse berries. Halve berries; reserve a few for garnish, one per person. Place halved berries in a small glass bowl and sprinkle with sugar. Toss berries and sugar. Spoon soft French vanilla ice cream over berries and smooth. Cover bowl and place in freezer. When you serve berries and ice cream, garnish each dish with remaining berries.

Steps:

• In a medium glass or strainless steel bowl, combine the strawberries and 1/4 cup sugar; mash with a fork.
• Set the bowl in a larger bowl filled with ice water.
• In a medium saucepan, bring the half-and-half and remaining 1/2 cup sugar to a simmer, stirring occasionally, over medium heat.
• In a heatproof bowl, whisk the egg yolks; gradually whisk in about 1/2 cup of the hot cream mixture.
• Pour the mixture into the saucepan and cook, whisking constantly, over medium heat until steaming hot and frothy, about 3 minutes.
• Strain the custard into the bowl of strawberries.
• Let stand, whisking occasionally, until cool.
• Using an ice cream maker, process the cooled custard according to the manufacturer's instructions.
• Transfer to an airtight container and freeze.

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 1 hour.
• Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold.
• Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead.)
• Scoop ice cream into bowls. Garnish each with whole berry and serve.

Steps:

• Place frozen strawberries in food chopper (I use the ultimate chopper, even chops the berry seeds) and chop until the strawberries are frozen crystals.
• Add powdered milk, 2-3 tablespoons of water, sugar and vanilla.
• Pulse chopper until mixture is consistency of ice cream.
• You may have to add little more of the water and pulse more to get the consistency you like.
• This is more the consistency of "soft serve" ice cream rather than the hard kind in the freezer section.

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

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:

• 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:

• Whip the eggs and sugar together with a whisk until fluffy (but not firm).
• Add the rest of the ingredients into the eggs and sugar.
• Whisk together until well mixed.
• Place in ice cream maker and follow it's directions to make.

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:

• Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour. In large mixing bowl beat eggs until light and fluffy, about 2 minutes. Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well. *** did not add vanilla here. Put the mix over a double boiler until thickened and coated back of spoon. Chilled for 30 min. Then added the vanilla. Add strawberries with juice and mix well. Gently stir in whipping cream just until combined. Pour into ice cream maker and follow manufacturer's instructions.

Steps:

• In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately; add marshmallows, stirring until melted., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-third full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. , ,