Recipes for "strawberry ice cream"

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.

Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a medium bowl; stir gently. Cover the bowl and let macerate in the refrigerator for about 2 hours.

Mix together milk and remaining 2/3 cup sugar in a large bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla, and some juice from strawberries, but not berries themselves.

Add mixture to an ice cream maker and churn according to manufacturer's instructions, about 20 minutes.

About 10 minutes before ice cream is finished, purée most of the strawberries in a food processor or blender, reserving a few strawberries for garnish. Add puréed strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

Make the crepes.

In a food processor, blend half of the strawberries with the ricotta cheese. Add a little sugar or strawberry jam to sweeten (to your desired tastes).

Fill the crepes with 2 mini scoops of the ricotta cream mixture, and fold them over on the tops and sides. Place them in a greased baking dish, seam side down. Bake at 400 degrees for about 15 minutes.

In the food processor, blend the rest of the strawberries with a little sugar or strawberry jam to make a strawberry sauce.

Plate the blinchikes and top with a spoonful of strawberry sauce. Add a drizzle of cream!

Place the ice cream maker churning bowl 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.)

Pour the cream, milk, vanilla extract, and salt into a medium saucepan set over medium low heat.

Slowly bring the mixture 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.

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

The cream should heated through by this time, with small bubbles around the edge just beginning to form.

Use a ladle to pour the milk mixture in a slow, thin, steady stream into the egg and 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 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, and transfer the custard to a large bowl. If your custard looks as though it may have cooked egg bits in it, pour it through a fine mesh strainer into a large bowl. If it looks smooth, you can skip this step

I like to use a large bowl so the mixture will cool quicker. You can also chill the bowl in the freezer before pouring the warm custard into it.

Allow the custard to cool to room temp, then cover and place in the fridge or at least 4 hours, but preferably overnight. When ready, it will be the consistency of eggnog.

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

Break up the graham crackers into pieces the size of a nickel.

In a small saucepan over low heat, add the chopped chocolate or chocolate chips. Stir continuously until melted. Remove from heat. This will take about 5 to 7 minutes.

Place your rack in the center of the oven, turn on your oven light and set your oven to broil.

Line a small baking sheet with foil or parchment, and spray it with cooking spray. Sprinkle the marshmallows over the prepared pan.

Place under the boiler for 30 seconds to 1 minute, until the tops are brown. Do not leave your oven and watch it the whole time. The marshmallows toast quickly, and sugar can burn!

Remove the pan from the oven. Let the marshmallows cool for about 5 minutes.

Pour the cooled custard into the bowl of your ice cream maker and churn according to the manufacturer’s instructions.

After about 5 to 7 minutes, the ice cream should be getting thicker. Add the marshmallows a few at a time.

Use a spoon or spatula to drizzle in the chocolate a little bit at a time. It’s okay if your chocolate is a little thick; just try to drop it in ribbons. You should see the chocolate break up so it looks like chocolate chip ice cream.

When ready, it will be the consistency of soft serve ice cream.

Transfer your ice cream to a freezer-safe container and fold in the graham crackers. The ice cream can be served immediately if desired.

To harden the ice cream to a scoopable consistency, smooth the top of the ice cream, press a piece of parchment paper over the top, and cover it with a lid. Put the ice cream in the freezer, and let it chill for at least 2 hours. When ready, scoop onto your favorite cone.

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

Did you love the recipe? Give us some stars and leave a comment below!

If desired, roast the sunflower seeds: Preheat the oven to 325°F (160°C). Spread the seeds over a large rimmed baking sheet in an even layer. Roast for 9 to 12 minutes, until lightly golden in some spots. Remove from the oven and set aside.

Increase the oven temperature to 350°F (180°C). Line a 9-inch (2.5 L) square pan (or an 8-inch/2 L pan for a slightly thicker bar) with parchment paper, leaving some overhang, which will make it easy to lift out the bars later.

In a food processor, combine the sunflower seeds, oats, and salt and process until you have a coarse flour.

In a small pot, melt the oil over low heat. Remove from the heat and whisk in the maple syrup, brown rice syrup, and sunflower seed butter until combined. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together, 10 to 15 seconds. The dough should feel quite heavy and oily, and there shouldn’t be any dry patches. If there are, process for 5 seconds more. If for some reason it’s still too dry, try adding water, a teaspoon (5 mL) at a time, and processing again until it comes together.

Set aside 1¼ cups (300 mL) of the oat mixture for the topping. Crumble the remaining oat mixture over the base of the prepared pan in an even layer. Starting at the center, push down with your fingers (you can lightly wet them if they stick) to spread out and pack down the crust. Press the dough down tightly. Even out the edges with your fingertips. Prick the crust with the tines of a fork 9 times to allow steam to escape.

Prebake the crust for 10 minutes. Remove from the oven and let cool for 5 minutes. (If the crust puffed up while baking, gently press down on it to release the air.) Spread the jam in an even layer over the crust. Crumble the reserved 1¼ cups (300 mL) oat mixture evenly over the jam.

Bake, uncovered, for 14 to 18 minutes more, until the topping is lightly firm to the touch. The topping will not turn golden in color; it will remain the same shade as it was before baking. Let cool in the pan on a cooling rack for 45 to 60 minutes, then transfer the pan to the freezer for 30 minutes until completely cool. Lift out the slab and slice it into squares or bars. Leftovers can be stored in an airtight container in the fridge for several days, or wrapped up and stored in the freezer for 4 to 5 weeks.

1. Line an 8-inch square baking pan with parchment paper.

2. In a food processor, pulse the pretzels and gingersnaps into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan. Freeze 15 minutes.

3. Scoop 4 cups vanilla ice cream out onto the frozen crust. Flatten/spread into a mostly evenly layer. Freeze 30 minutes.

4. In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread onto the vanilla layer. Freeze for 30 minutes more.

5. Take a 1/2 cup of vanilla ice cream and flatten/spread onto the strawberry layer. Top with sliced strawberries. Wrap the cake and freeze 4 hours or until frozen.

5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit 5 minutes. Slice and enjoy immediately.

Slice cake horizontally into 3 layers; freeze for 30 to 45 minutes.

Combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Remove 1 cup of strawberries to a separate bowl for topping; set aside.

Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan; spread with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.

Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Prepare ice cream topping according to recipe. Measure out 2 1/2 cups. Reserve the rest for another use.

Place half of the ice cream sandwiches in the bottom of a 9x13 dish in a single layer.

Top with half of the whipped topping. Drizzle evenly with strawberry ice cream topping and top with strawberry slices. Sprinkle half of crunchy ice cream topping over the strawberries.

Add remaining ice cream sandwiches in a single layer. Top with remaining whipped topping and crunchy ice cream topping.

Freeze overnight or at least 8 hours.

Combine strawberries, 1/4 cup sugar, and lemon juice in the bowl of a food processor; pulse until strawberries are coarsely chopped. Transfer to a bowl; refrigerate until chilled, about 1 hour.

Heat 1 cup heavy cream, milk, and remaining 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes. Remove from heat, cover, and cool for 30 minutes.

Whisk egg yolks together in a bowl; slowly whisk warm cream mixture into yolks, whisking constantly. Transfer egg yolk mixture back into the saucepan.

Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens and coats the back of a spatula, about 5 minutes.

Pour remaining 1 cup heavy cream into a large bowl; set a strainer over the bowl. Slowly pour custard through the strainer into heavy cream; stir. Add vanilla extract and salt; stir in chilled strawberry mixture and chocolate chips.

Place ice cubes into a large bowl and add water; stir. Place bowl of strawberry custard into the ice bath; cool to room temperature, stirring occasionally, about 10 minutes. Remove bowl from ice bath; cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.

Pour chilled custard into an ice cream maker and freeze according to manufacturer's instructions until it reaches "soft-serve" consistency. Transfer to an airtight container, cover surface with plastic wrap, and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

1. Preheat oven to 425°F.

2. In a 10-inch oven-safe skillet, combine the strawberries, honey, brown sugar, arrowroot powder/cornstarch, thyme (if using), and 1 tablespoon of water. Set over medium-high heat. Bring to boil and cook 10 minutes, until the berries start to release their juices. Remove from the heat, add the vanilla.

3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry over the strawberries and press down gently, tucking the sides of the pastry under the strawberries. If desired, brush the pastry with a beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet. Bake 25-30 minutes, cover with foil for the last 5-10 minutes. I like a darker pastry!

4. Let cool in the skillet for 15 minutes. Run a knife around the edge to loosen. Carefully invert the Tarte Tatin onto a serving plate. If any strawberries fall out of place, just tuck them back in. Serve warm, topped with ice cream. Enjoy!

Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved.

Use a potato masher to mash up the strawberries as the mixture is heating.

As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.

Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.

Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.

If you don't have an ice cream maker, you can still make this by following David Lebovitz's tips on how to make ice cream without a machine.

Freeze the base of your ice cream maker for at least 12 hours.

Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.

As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.

Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add 1 stick butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the remaining 1 stick butter, the brown sugar, granulated sugar, eggs, and vanilla, beating until combined. Add the flour, malted milk powder, baking soda, and salt. Gently fold in the white chocolate and strawberries. Then very lightly swirl in the jam.

4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake 8 minutes. Remove from the oven, rotate and bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm or let cool and store in an airtight container for up to 4 days.

Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water).

When the chocolate has melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low, and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan.

When the chocolate base is smooth, set the pot over medium high heat and warm, stirring occasionally, until the base starts to steam.

Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking.

Once you've incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

Lower the heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat.

Stir in the remaining cup of cold cream to prevent further cooking.

Pour the chocolate base through a mesh strainer into a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.)

Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise, transfer it to a freezer container and put it in the freezer for a couple hours to firm up.

Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop.

In a medium saucepan, warm the milk, sugar and salt. Make sure the sugar and salt completely dissolve.

Pour the cream into a metal bowl set in a larger bowl of ice, and set a medium-mesh sieve on top.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Over medium heat, stir the mixture constantly with a wooden spoon or heatproof rubber spatula. Scrape the bottom as you stir until the mixture thickens and coats the spoon, about 5 to 7 minutes.

Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill the mixture thoroughly in the refrigerator.

One the mixture is thoroughly chilled, add the peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of pepperminty-ness.

Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our tastes.

Once chilled, process in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.