Strawberry Mint Ice Cream Rankin Recipes

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STRAWBERRY MINT ICE CREAM RANKIN



Strawberry Mint Ice Cream Rankin image

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

2 pounds fresh strawberries, hulled and sliced (about 5 cups)
1 cup sugar
2 cups heavy cream
2 cups light cream
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract

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



Strawberry Mint Ice Cream image

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

2 cups half-and-half
1 1/4 cups milk
1 1/2 cups sugar, divided
3 large egg yolks
1/2 cup water
1 (1 ounce) package of fresh mint
2 cups fresh strawberries, chopped

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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