What is the best recipe for strawberry ice cream?

Question

Without using an ice cream maker?

Answer 1

To make ice cream without an ice cream maker:
You'll need two containers, one that will fit inside the other with at least an inch to spare.
Two sizes of coffee cans work well for this, but any food safe containers will do. Metal is best, but glass will work, too. Plastic does NOT work, as it doesn't conduct the cold very well. Be sure to tape or tie the lid down firmly on the smaller container. Place it in the larger coffee can or other container and put in enough ice, alternating with layers of rock salt two or three times, to completely pack the cavity between the two cans.
Seal the larger can well, too, then go play 'kick the can' with it, or roll it back and forth between kids, or just hold and jiggle it like you would to hand churn butter for anywhere from 10 to 20 minutes. You can also make drain holes in the bottom of the larger container, punching them with a nail, but it can be messy if the can will be passed back and forth.
To check for "doneness", it won't hurt to take off the lid and stir. If it's not frozen solid enough, drain the water caused by melting ice, repack and shake or roll again.

Strawberry Ice Cream
1 pt. strawberries pureed
1 C. sugar
1 large egg
1 C. half and half
1 t. vanilla extract
3 C. heavy cream

Puree the strawberries in a blender. Pour them into a mixing bowl. Add sugar, egg and half and half to the blend and blend until the sugar is dissolved. Add to the strawberries.
Add the vanilla and heavy cream. Whisk it in and blend well. Chill thoroughly.
Makes slightly more than 1 quart.

Answer 2

Here's a 10-step, satisfaction-guaranteed method of obtaining good strawberry ice cream!

1. Start car.
2. Drive to nearest supermarket.
3. Locate the ice-cream freezer.
4. Grab a tub of the most delicious strawberry ice-cream.
5. Head for the counter and pay up.
6. Enter car and drive straight home.
7. Put the purchased ice cream into freezer.
8. Watch tv or polish the toilet seat while ice cream gains back optimum consistency in freezer.
9. Remove ice cream from freezer after an hour or two.
10. Open lid and ENJOY!!!

Answer 3

Five Minute Ice Cream

INGREDIENTS
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream

DIRECTIONS
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Answer 4

elements * a million pint clean strawberries, hulled and chopped * a million tablespoon clean lemon juice * 2 tremendous eggs * a million cup sugar, divided * 2 cups heavy whipping cream * a million cup milk * a million teaspoon vanilla extract guidelines a million. a million combine strawberries, lemon juice, and a million/4 cup sugar in a blending bowl, placed aside in refrigerator for a million hour. 2. 2 In tremendous blending bowl beat eggs till mild and fluffy, about 2 minutes. 3. 3 steadily upload 3/4 cups sugar, blending properly. Stir in milk and vanilla and combine properly. 4. 4 upload strawberries with juice and combine properly. 5. 5 gently stir in whipping cream merely till blended. 6. 6 Pour into ice cream maker and keep on with producer's education. 7. 7 i take advantage of a Donvier ice cream maker that doesn't require ice or salt and it extremely works tremendous!

Answer 5

Try the following

Strawberry Cheesecake Ice Cream
For the strawberry purée:
8 oz (225 g) fresh strawberries, hulled
2 oz (50 g) caster sugar
2 fl oz (55 ml) hot water

For the crumble mixture:
2 oz (50 g) sweet oat biscuits
½ oz (10 g) chopped toasted hazelnuts
1 oz (25 g) butter, melted

For the ice cream:
5 fl oz (150 ml) whipping cream
4 large egg yolks
1 rounded teaspoon cornflour
3 oz (75 g) caster sugar
1 lb (450 g) medium-fat curd cheese
5 fl oz (150 ml) Greek yoghurt
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice

You will also need a shallow baking tray and a 3½ pint (2 litre) polythene freezer box, 8 x 8 x 2½ inches (20 x 20 x 6 cm).

First of all prepare the strawberry purée. Make a sugar syrup by placing 2 oz (50 g) caster sugar and 2 fl oz (55 ml) hot water in a small saucepan. Put it on a gentle heat and allow the sugar to dissolve completely, stirring from time to time – this will take about 5-6 minutes. When there are no sugar granules left, let it come to simmering point and simmer very gently for 5 minutes. Now pile all the strawberries into a food processor, add the syrup and blend to a smooth purée. Then strain the purée through a nylon sieve into a bowl to extract the seeds.

Now, to make the crunchy bits for the ice cream, pre-heat the oven to gas mark 5, 375°F (190°C). Crush the biscuits with a rolling pin – not too finely – then place them in a bowl and combine them with the hazelnuts and 1 oz (25 g) melted butter. Mix everything together, spread the mixture out on the shallow baking tray and bake on the top shelf of the oven for exactly 5 minutes: put the timer on and watch carefully, because any more than 5 minutes will be too long. Then remove it from the oven and allow to cool.

Next you need to make the custard base for the ice cream and, to do this, place the cream in a saucepan and heat gently. Meanwhile, whisk the egg yolks, cornflour and sugar together, then, when the cream reaches simmering point, pour it over the egg yolk mixture (still whisking). Return the whole lot to the saucepan and bring back to a bare simmer, keeping up the whisking until the custard thickens slightly. Pour it into a bowl, cover with clingfilm placed right on the surface of the custard and leave on one side till cold.

After that, place the curd cheese, yoghurt, vanilla extract and lemon juice in a mixing bowl, add the cooled custard and whisk the whole lot together till smooth. Now freeze-churn the mixture in an ice cream maker until thickened, then transfer to the polythene freezer box and quickly fold in the crumble mixture followed by the strawberry purée, which should form ribbons of red through the ice cream. Freeze for 5-6 hours. Or, if you do not have an ice cream maker, pile the custard and cheese mixture into the polythene freezer box and freeze for about 3 hours. Then whisk again till soft. Re-freeze and repeat the process after 2-3 hours, then fold in the crumble mixture followed by the strawberry purée as described above. Return the ice cream to the freezer box and freeze till needed. Transfer to the main body of the fridge 2 hours before serving.


or Strawberry and Balsamic Ice Cream with Sweet Strawberry and Mint Salsa

1 lb (450 g) strawberries
2 fl oz (55 ml) balsamic vinegar
4 oz (110 g) granulated sugar
15 fl oz (425 ml) whipping cream

For the salsa:
9 oz (250 g) strawberries
¾ oz (20 g) fresh mint – 1 tablespoon chopped and the rest left whole for decoration
1 tablespoon balsamic vinegar
1 level tablespoon molasses sugar

You will also need a 2 lb (900 g) loaf tin, 7¼ x 4½ x 3½ inches (19 x 11 x 9cm) deep, lined with clingfilm.

First of all, roughly chop 12 oz (350 g) of the strawberries and place them in a bowl. Sprinkle in the balsamic vinegar, stir well and leave them to marinate for about 30 minutes.

While that is happening, you need to make a sugar syrup. To do this, place the granulated sugar and 2 fl oz (55 ml) of water in a small saucepan. Then put it on a gentle heat and allow the sugar to dissolve completely, stirring from time to time – this should take about 5-6 minutes. When there are no sugar granules left, let the syrup come up to simmering point and simmer very gently for a further 5 minutes. Now whiz the prepared strawberries and the sugar syrup together in a food processor until you have a smooth purée. Then you need to strain the purée through a nylon sieve (metal tends to discolour) into a bowl to extract the seeds.

Next, mix the purée with the whipping cream and either put the whole lot into an ice-cream maker to freeze-churn, or if you don't have an ice-cream maker, pour the mixture into a shallow polythene box measuring 8 x 8 x 2½ inches (20 x 20 x 6 cm), cover with a lid and pop it into the freezer for about 3 hours. (It's impossible to be precise because freezers vary.) What you need is a mixture that is half frozen; the particles around the edge will be frozen and the centre will be soft.

At this stage, remove it from the freezer and, using an electric hand whisk, beat the frozen bit into the soft bits until you get a uniform texture. Then cover and freeze again, by which time it will be almost completely frozen. Now you need to give it a second whisk, after which the ice cream will be ready.

Whether you are using an ice-cream maker or the hand-whisk method, the next stage is to slice the rest of the strawberries and fold them into the ice cream. Then pack the ice cream into the loaf tin and cover and freeze until needed. (Before serving the ice cream, you need to remove it from the freezer to the main body of the fridge for about 2 hours. Then, to serve, turn it out on to a flat board, remove the clingfilm and cut it into slices.)

To make the salsa, all you do is chop the strawberries into tiny, even-sized pieces. Then gently heat the balsamic vinegar in a small pan, add the molasses sugar and continue to heat gently until all the sugar is dissolved. Remove the pan from the heat, allow it to cool, then combine the strawberries, chopped mint and balsamic mixture. Serve a little of the salsa and a sprig of mint with each portion of ice cream.