NO-CHURN STRAWBERRY ICE CREAM
No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 16 servings (8 cups total)
Number Of Ingredients 8
Steps:
- For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
QUICK SOUR CREAM ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield approximately 1 quart
Number Of Ingredients 4
Steps:
- Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.
STRAWBERRY OR RASPBERRY ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 8
Steps:
- In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
- Meanwhile, in a blender, purée berries, sugar, lemon juice or balsamic vinegar and salt. Taste and add more sugar and/or lemon juice (or vinegar) if necessary. The purée should be on the sweet side but with some underlying tartness.
- Stir purée into into ice cream base. Cover and chill at least 4 hours or overnight.
- If using raspberries, strain mixture. Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 68 milligrams, Sugar 17 grams
STRAWBERRY-SOUR CREAM ICE CREAM
Brilliant pink fresh strawberry ice cream is a classic flavor and, along with chocolate and vanilla, is an American favorite. I'm a big fan of any kind of berries served with tangy sour cream, but I think strawberries are the most delicious, especially when frozen into a soft, rosy red scoop of ice cream. Macerating the strawberries beforehand magically transforms even so-so berries into fruits that are brilliantly red. Try to eat this ice cream soon after it's been churned.
Yield makes about 1 1/4 quarts (1 1/4 liters)
Number Of Ingredients 6
Steps:
- Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
- Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.
- Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.
SOUR-CREAM ICE CREAM
Provided by Ian Knauer
Categories Milk/Cream Blender Ice Cream Machine Frozen Dessert Party Sour Cream Gourmet
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Purée all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved. Chill until very cold.
- Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.
STRAWBERRY SOUR CREAM ICE CREAM
Make and share this Strawberry Sour Cream Ice Cream recipe from Food.com.
Provided by College Girl
Categories Frozen Desserts
Time 1h
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl place the sliced strawberries, sugar and vodka; and let them macerate for an hour stirring every once in a while.
- In the bowl of a food processor pulse together the strawberries and their liquid with the sour cream, heavy cream and lemon juice and process until it has a few chunks but is mainly smooth.
- Freeze in your ice cream maker according to the manufacturer's directions.
Nutrition Facts : Calories 337.2, Fat 22.5, SaturatedFat 13.6, Cholesterol 74.3, Sodium 46.8, Carbohydrate 33, Fiber 1.5, Sugar 30.1, Protein 2.1
SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged brown sugar sauce, and the ice cream itself has a soft but not runny texture. Think Mister Softee meets artisanal.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield About 1 quart
Number Of Ingredients 10
Steps:
- In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
- Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
- About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
- Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 37 milligrams, Sugar 16 grams
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STRAWBERRY SOUR CREAM ICE CREAM
From twopeasandtheirpod.com
Reviews 88Category DessertCuisine AmericanTotal Time 2 hrs
- Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. I left the alcohol out. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
- Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
- Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.
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