ice cream tray image
Mel Barcla
I have an ice cream maker, but I can't seem to find a really good strawberry ice cream recipe. I want it to be as good as Breyer's brand stuff! Thanks for any help!
Answer
heres a couple:
Here Homemade Strawberry Ice Cream
3 cups strawberries
2 eggs
1 1/4 cups sugar
2 cups half-and-half
1/4 teaspoon vanilla extract
1 cup heavy cream
1 batch
5 hours 30 minutes 30 mins prep
Wash, stem and puree 3 cups of berries.
In a large bowl, beat 2 eggs until thick and lemon-colored.
Beat in 1 1/4 cups sugar, 2 cups half-and-half, 1/4 teaspoon vanilla extract, and 1 cup heavy cream.
Stir in the strawberries, then proceed according to the directions included with your particular ice cream maker.
All recipes benefit from a chill in the refrigerator for at least an hour before processing.Most ice-cream makers require about 30 minutes processing.
http://www.recipezaar.com/121981
Homemade Strawberry Ice Cream
Serving Size : 6 Preparation Time :3:00
1 1/3 cups sugar
1 tablespoon cornstarch
1 dash salt
3 cups whole milk
5 oz evaporated milk
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 cups strawberries -- sliced
2 cups peach slices
Combine sugar, cornstarch (or 2 Tbsp. flour), salt and milk in medium sauc
epan. Blend well. Cook over medium heat until hot but not bubbling. Mix lightly
beaten egg yolks and 1 cup of the hot milk mixture together, stirring constant
ly. Pour this back into the pan with remaining milk mixture. Cook, stirring con
stantly, over low heat until slightly thick; about 2-3 minutes.
Add evaporated milk, whipping cream and vanilla. Cool to lukewarm. Gently
stir in the strawberries or peaches. Freeze in ice-cream freezer according to m
anufacturer's directions. Refreeze any leftover ice cream.
Makes about 2 to 2-1/2 quarts.
http://www.recipesource.com/desserts/ice-cream/02/rec0299.html
Strawberry Ice Cream
INGREDIENTS:
2 pints strawberries (enough to make 2 cups purée)
3/4 cup sugar
2 Tablespoons lemon juice
1/2 cup heavy cream
1 tray ice cubes
1/2 cup cold water
1. Put the strawberries in a metal strainer and dip them into very hot water for 3 seconds, remove immediately.
2. Hull the berries and purée in a food processor.
3. Add sugar to purée and stir until the sugar dissolves.
4.Put the cream into a chilled bowl and set it into a larger bowl of the ice and water. Beat with a whisk until it just begins to thicken and cling to the whisk.
5. Fold the cream thoroughly into the purée.
6. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.
To serve:
Serve immediately or pack into a chilled mold or freezer container.
http://frenchfood.about.com/od/desserts/r/strawglace.htm
heres a couple:
Here Homemade Strawberry Ice Cream
3 cups strawberries
2 eggs
1 1/4 cups sugar
2 cups half-and-half
1/4 teaspoon vanilla extract
1 cup heavy cream
1 batch
5 hours 30 minutes 30 mins prep
Wash, stem and puree 3 cups of berries.
In a large bowl, beat 2 eggs until thick and lemon-colored.
Beat in 1 1/4 cups sugar, 2 cups half-and-half, 1/4 teaspoon vanilla extract, and 1 cup heavy cream.
Stir in the strawberries, then proceed according to the directions included with your particular ice cream maker.
All recipes benefit from a chill in the refrigerator for at least an hour before processing.Most ice-cream makers require about 30 minutes processing.
http://www.recipezaar.com/121981
Homemade Strawberry Ice Cream
Serving Size : 6 Preparation Time :3:00
1 1/3 cups sugar
1 tablespoon cornstarch
1 dash salt
3 cups whole milk
5 oz evaporated milk
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 cups strawberries -- sliced
2 cups peach slices
Combine sugar, cornstarch (or 2 Tbsp. flour), salt and milk in medium sauc
epan. Blend well. Cook over medium heat until hot but not bubbling. Mix lightly
beaten egg yolks and 1 cup of the hot milk mixture together, stirring constant
ly. Pour this back into the pan with remaining milk mixture. Cook, stirring con
stantly, over low heat until slightly thick; about 2-3 minutes.
Add evaporated milk, whipping cream and vanilla. Cool to lukewarm. Gently
stir in the strawberries or peaches. Freeze in ice-cream freezer according to m
anufacturer's directions. Refreeze any leftover ice cream.
Makes about 2 to 2-1/2 quarts.
http://www.recipesource.com/desserts/ice-cream/02/rec0299.html
Strawberry Ice Cream
INGREDIENTS:
2 pints strawberries (enough to make 2 cups purée)
3/4 cup sugar
2 Tablespoons lemon juice
1/2 cup heavy cream
1 tray ice cubes
1/2 cup cold water
1. Put the strawberries in a metal strainer and dip them into very hot water for 3 seconds, remove immediately.
2. Hull the berries and purée in a food processor.
3. Add sugar to purée and stir until the sugar dissolves.
4.Put the cream into a chilled bowl and set it into a larger bowl of the ice and water. Beat with a whisk until it just begins to thicken and cling to the whisk.
5. Fold the cream thoroughly into the purée.
6. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.
To serve:
Serve immediately or pack into a chilled mold or freezer container.
http://frenchfood.about.com/od/desserts/r/strawglace.htm
No comments:
Post a Comment