STRAWBERRY SNOW CREAM
Let Mother Nature provide the base for this childhood classic that's one more reason to look forward to the next snow day.
Provided by By Brooke Lark
Categories Dessert
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Gather snow in large bowl. Sprinkle with sugar, then drizzle with whipping cream, stirring to mix and adding just enough cream to make an ice cream-like consistency. Add strawberry syrup; stir until blended.
- Scoop snow cream into 2 small bowls or paper cups. Garnish with sprinkles. Serve with a spoon.
Nutrition Facts : ServingSize 1 Serving
CHEF JOHN'S STRAWBERRY ICE CREAM
Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 7
Steps:
- Place strawberries and sugar in a blender and pulse until pureed; 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 freeze 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.
- Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 16.8 g, Cholesterol 56 mg, Fat 15.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 39.9 mg, Sugar 14.9 g
STRAWBERRY SNOW ICE CREAM
Create a delicous snow cream from strawberry powder or any dehydrated fruit powder of your choosing. Makes a great snow day activity to do with your kids using those dehydrated foods from your kitchen.
Provided by Darcy Baldwin
Categories Dessert
Number Of Ingredients 5
Steps:
- Mix strawberry powder into the milk before you get started. It does not dissolve (if you want something that dissolves a little better, though not fully, use freeze-dried strawberries and powder them)
- Scoop the snow into a mixing bowl.
- Mix in the rest of the ingredients.
- Stir until fully incorporated. You'll find that it gets crumbly at first, but keep mixing. As the snow begins to melt a little, it quickly incorporates together and becomes creamy. If you find it is too liquidy, add a little more snow.
- Freeze any excess. Allow to sit for a few moments and mix again to get the creamy texture you desire.
STRAWBERRY ICE CREAM
Use sweet strawberries whilst they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts
Provided by Cassie Best
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
- Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
- Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
- Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 532 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
BEST STRAWBERRY ICE CREAM
I've made this strawberry ice cream recipe often, and it comes out smooth and creamy every time. Our state produces of lot of strawberries, and they are so good! - Leone Mayne, Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately; add marshmallows, stirring until melted., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-third full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. , ,
Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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