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Strawberry Ice Cream Recipe

  • Ingredients: 41
  • Serves: 1

Strawberry ice cream with strawberries, hulled and sliced, sugar, fresh lemon juice, heavy cream, milk, large egg yolks, vanilla, or to taste.

Ingredients

Crust

  • 1 1/2 cups plus 1 tbsp. all purpose flour
  • 2 1/2 tbsps. sugar
  • 1/2 tsp. cinnamon
  • Pinch of salt
  • 7 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pcs.
  • 3 1/2 tbsps. solid vegetable shortening
  • 3/4 tsp. vanilla extract
  • 2 tbsps. ice water
  • 1 egg, beaten to blend
  • 2 tbsps. rolled oats

Topping

  • 2/3 cup plus 2 tbsps. rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed golden brown sugar
  • 1/4 tsp. cinnamon
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch pcs.

Filling

  • 3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal
  • 2 1-pint baskets strawberries, hulled, halved
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. cinnamon
  • 1/8 tsp. freshly grated nutmeg

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl.

    For this step you will need

  2. Step 2 In a heavy saucepan combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring.

    For this step you will need

  3. Step 3 In a bowl beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring.

    For this step you will need

  4. Step 4 Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon.
  5. Step 5 Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper.
  6. Step 6 Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer’s instructions.

Nutrition information

Calories 499 Carbohydrates 61 g (20%)
Fat 27 g (42%) Protein 5 g (11%)
Saturated Fat 16 g (80%) Sodium 56 mg (2%)
Polyunsaturated Fat 2 g Fiber 2 g (6%)
Monounsaturated Fat 8 g Cholesterol 211 mg (70%)
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Strawberry Ice Cream Recipe

  • Ingredients: 36
  • Serves: 1

Strawberry ice cream with strawberries, cream cheese, softened, sugar, milk, fresh lemon juice, salt, heavy cream.

Ingredients

For meringue

For phyllo cups

  • 1/3 cup almond paste , crumbled
  • 1 large egg yolk
  • 1 1/2 tbsps. unsalted butter, room temperature
  • 1 1/2 tbsps. all purpose flour
  • 1 tsp. vanilla extract

For sauce

Cherries

  • 2 1/2 lb. fresh cherries, pitted, drained, juices reserved, or two packages frozen dark sweet pitted cherries , thawed, drained, juices reserved
  • 1 cup sugar
  • 2 tbsps. fresh lemon juice
  • 2 tbsps. maraschino liqueur or Cointreau
  • 4 tbsps. unsalted butter
  • Powdered sugar

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth.

    For this step you will need

  2. Step 2 Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

    For this step you will need

Nutrition information

Calories 507 Carbohydrates 50 g (17%)
Fat 33 g (50%) Protein 6 g (13%)
Saturated Fat 19 g (95%) Sodium 293 mg (12%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 9 g Cholesterol 109 mg (36%)
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Strawberry Ice Cream Recipe

  • Ingredients: 19
  • Serves: 8

Strawberry ice cream with fresh whole strawberries.

Ingredients

For ham

For sauce

For topping

  • Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.

    For this step you will need

  2. Step 2 Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture.

    For this step you will need

  3. Step 3 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).
  4. Step 4 Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard.

    For this step you will need

  5. Step 5 Process custard in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze.

Nutrition information

Calories 457 Carbohydrates 65 g (22%)
Fat 22 g (33%) Protein 5 g (9%)
Saturated Fat 13 g (65%) Sodium 59 mg (2%)
Polyunsaturated Fat 1 g Fiber 3 g (12%)
Monounsaturated Fat 6 g Cholesterol 103 mg (34%)
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Strawberry ice cream recipe

  • Ingredients: 6
  • Serves: 1
  • Prep: 45 mins
  • Level: easy

Strawberry ice cream with strawberries, unrefined golden caster sugar, milk (whole), double cream, vanilla extract, egg yolk(s) (free range). To make this strawberry ice cream for 1 persons you will need 45 mins for preparation and for baking.

Ingredients

Directions

  1. Step 1Place the strawberries and 100g caster sugar into a food processor and whiz into a puree. Sieve to get rid of most of the seeds.

    For this step you will need

  2. Step 2Put the milk, cream and vanilla extract into a saucepan and heat over a low heat until it almost boils and there are bubbles just along the edge of the pan. Take off the heat and set aside for 30 minutes.

    For this step you will need

  3. Step 3Whisk together the egg yolks and remaining sugar in a bowl. Gradually pour the milk over the egg mixture, whisking continuously until combined.

    For this step you will need

  4. Step 4Pour everything back into a clean pan, return to a low heat and cook for 8-10 minutes, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Make sure it doesn’t boil or you will have lumpy ice cream.
  5. Step 5Pour the custard through a fine sieve into a bowl, keep stirring every now and then to stop a skin forming. Chill to make sure it is completely cold, putting cling film directly on the surface of the custard to prevent a skin from forming.
  6. Step 6Pour the custard into an ice-cream machine and churn until spoonable. Add strawberry puree and continue to churn.
  7. Step 7Spoon into a metal or plastic freezer-proof container and freeze until solid.
  8. Step 8If you don’t have an ice cream machine pour the custard into the container and freeze. Every 2-3 hours, take the mixture out of the freezer and give it a stir. Once it is softly set, beat it well with electric beaters, then freeze solid. It will keep in the freezer for 3 months. Remove from the freezer 15 minutes before serving to allow it to get soft enough to scoop.
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