The Realtors Strawberry Ice Cream Recipes

CHEF JOHN'S STRAWBERRY ICE CREAM

Chef John's Strawberry Ice Cream image

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

Ingredients

12 ounces fresh strawberries, hulled
¾ cup white sugar
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
1 tiny pinch salt
2 drops red food coloring

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 ICE CREAM

Strawberry Ice Cream image

This vibrant frozen dessert offers fresh berry flavor at its best.

Provided by Christy J.

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h40m

Yield 6

Number Of Ingredients 5

Ingredients

1 quart fresh strawberries, hulled
1 ½ cups heavy cream, divided
¾ cup white sugar
3 egg yolks
3 tablespoons light corn syrup

Steps:

Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 42.7 g, Cholesterol 183.9 mg, Fat 24.5 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 14.5 g, Sodium 34 mg, Sugar 32.8 g

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