STRAWBERRY MINT ICE CREAM RANKIN
Provided by James H. Rankin
Categories Milk/Cream Food Processor Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Strawberry Mint Summer Chill Gourmet New Jersey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 quarts
Number Of Ingredients 6
Steps:
- In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, 5 hours or overnight.
- Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices. In a food processor purée remaining slices with strained liquid until smooth and transfer to a bowl. Stir in creams and extracts until combined well.
- Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.
STRAWBERRY MINT ICE CREAM
Make and share this Strawberry Mint Ice Cream recipe from Food.com.
Provided by SkinnyMinnie
Categories Frozen Desserts
Time 1h30m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Combine the half and half and milk in a heavy saucepan.
- Bring to a soft boil.
- In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
- Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
- Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160º, stirring constantly.
- Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
- Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
- Microwave on high for 2 1/2 min or until sugar dissolves.
- Add the mint to the hot syrup and steep for 5 minute.
- Remove the mint sprigs and discard.
- Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
- Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
- Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
- Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.
Nutrition Facts : Calories 375.7, Fat 13.6, SaturatedFat 7.8, Cholesterol 141.8, Sodium 64.3, Carbohydrate 60.2, Fiber 1.3, Sugar 52.4, Protein 5.9
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- Combine 1/2 cup sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium-low, and cook 2 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl. Cool milk mixture completely, stirring occasionally.
- Combine remaining 1 cup sugar and 1/2 cup water in a microwave-safe dish; microwave at high 2 1/2 minutes or until sugar dissolves. Add mint to hot syrup; steep for 5 minutes. Remove mint; discard. Pour syrup over berries; let stand for 20 minutes. Add berries and syrup to milk mixture; stir well. Cover and chill, stirring occasionally.
- Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
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