Recipes for "strawberry"

Place the ice cream maker churning bowl, plus a separate mixing bowl large enough to contain your custard, in the freezer the day before you want to make ice cream. (Most manufacturers recommend that the churning bowl be frozen for 24 hours before making ice cream; the mixing bowl can go in while you are prepping the custard base.)

Pour the cream and milk into a medium saucepan set over medium low heat. Scrape the vanilla seeds from the pod and add to the milk mixture, along with a pinch of salt.

Slowly bring to a gentle simmer, until you see small bubbles around the edges of the pan. Stir occasionally. This will take about 15 to 18 minutes. Remove from heat, and let the vanilla infuse the cream for 15 minutes. (If using vanilla extract, add it now.)

In a separate bowl, beat the yolks and sugar together with a whisk until the mixture is thick and pale.

Place the milk mixture back over medium-low heat and warm to just below a simmer. The cream should be warm to the touch, and small bubbles around the edge are just beginning to form. (The mixture needs to be warm to temper the eggs in our next step.

In a slow, thin, steady stream, pour the milk mixture into the egg sugar mixture, whisking the entire time. Continue until all the liquid is combined. Don’t rush this; otherwise, you will end up with scrambled eggs.

Return the custard (vanilla bean pod and all), to the pan and place it over low heat. Stir gently with a spatula until the custard thickens to the consistency of maple syrup, about 8 minutes. When ready, it will coat the back of a spoon, and if you draw your finger through it, the mark will remain.

As soon as the custard thickens, remove from heat. Remove the mixing bowl from the freezer, and transfer the custard to the bowl. Allow the custard to cool to room temp, then cover and place in the fridge.

This is now the base for your ice cream. It can be made one week ahead of time and kept covered in the fridge.

Place half of the sliced strawberries in a saucepan with half of the sugar and all of the lemon juice. Place over medium heat and bring to a gentle boil. Stir occasionally and watch the pot, as the berries will foam up and could boil over.

After 10 minutes, lightly smash the cooking berries with a potato masher. Continue cooking the mixture, stirring occasionally, until the volume is reduced by half. This should take about 8 minutes. The sauce is ready when the syrup is a deep red, and thick like honey. Remove from heat. Transfer to a bowl, cover, and refrigerate.

Combine the remaining sliced berries and remaining sugar in a blender or food processor, or using an immersion blender. Puree until you have a thin sauce. Transfer to a bowl, cover, and refrigerate.

Remove vanilla pod from the cooled custard base. Stir in the cooled strawberry sauce and fresh strawberry puree.

Transfer to ice cream maker and churn according to the manufacturer’s instructions. When ready, it will be the consistency of soft serve ice cream.

The ice cream can be served immediately if desired. To harden to a scoopable consistency, transfer the ice cream to a loaf pan or other freezer-safe container, press a piece of parchment paper over the top, and cover it with a lid. Place in the freezer for at least 2 hours. When ready, scoop onto your favorite cone.

This ice cream will keep for about a month before starting to crystallize.

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Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.

Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.

Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.

Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

Place strawberries and sugar in a blender and pulse until pureed; set aside to 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 process until thick 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.

1. Using an electric mixer, whip the cream, 1 3/4 cups strawberry jam, vanilla, and salt in a large bowl until soft peaks form, 3-5 minutes. Fold on the remaining 3/4 cup jam to create more of a swirl.

2. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.

Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.

Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.

Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.

Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.

Freeze until set, at least 1 hour. Cut into squares when ready to serve.

Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.

Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.

Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.

Mix cream cheese and confectioner's sugar until light and fluffy.

About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Preheat the oven to 400 degrees F (200 degrees C).

Mix flour and sugar together in a large bowl.

Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Brush egg yolk on top of pie with a pastry brush.

Sprinkle with sugar.

Cut several slits in the top crust to allow steam to escape.

Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.

Enjoy!