On Mon, 28 Apr 2008 15:25:57 -0400, margaret suran
> wrote:

>Sky wrote:
>> I've googled RFC and RFR and the 'net' for strawberry ice cream
>> recipes. But I thought I'd ask here, just in case So, who has a
>> good recipe for fresh strawberry ice cream they can share? I want to
>> make some today, so the more options/recipes I have, the better I like
>> it <G>. TIA.
>>
>> Sky
>>
>
>Boron Elgar makes a wonderful ice cream. I believe I tasted her
>Strawberry and/or Peach and a couple of others and they were all
>terrific. Ask her what secret ingredients she uses. )

You are most kind, Margaret.

Below are my favorite ice cream recipes, both the custard based ones
and the fruit+cream ones. I cannot claim ownership of them, but found
them online some years ago. I also admit to altering things a bit as I
make the ice creams - maybe increasing the chocolate, fruit or nuts or
using fresh brewed coffee instead of instant, or just having fun with
whatever is in the house. The key to custard based ice creams is
tempering the mixture to add the eggs and being sure the mixture is
well chilled, if called for in the recipe, before putting it into the
freezer.

Custard Ice Cream Base

This base will keep for 3 to 4 days in the refrigerator in a
tightly-covered jar. It is important that the jar be well sealed or
the base will pick up flavors from other foods. If you prefer to use
turbinado sugar, substitute it for the granulated in the recipe.

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
Place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
smooth, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over medium heat, stirring constantly, until the
mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not let the mixture boil at any time or will curdle.
Strain into a clean bowl and use as directed in the specific recipes.

Makes 1 quart.


Brown Sugar Pecan Ice Cream

1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces

Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
blended, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over heat, stirring constantly until the mixture
thickens slightly and coats the back of a spoon, about 8 minutes. Be
sure not let the mixture boil at any time or will curdle. strain into
a clean bowl and cool thoroughly. Stir in the nuts.

Pour the mixture into the bowl of the machine and freeze.

Makes 5 cups.


Chocolate Ice Cream

3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm

Melt the chocolate together in a saucepan over low heat, stirring
occasionally until smooth. Gradually add some of the ice cream base to
the chocolate, whisking it frequently to keep the chocolate smooth.
Add the remaining ice cream base and cook over low heat until the
mixture is well blended. cool thoroughly.

Pour the mixture into the bowl of the machine and freeze.

Makes 1 quart.



Coffee Ice Cream

1 recipe Custard Ice Cream Base
1/4 cup instant coffee granules, preferable espresso
Mix about 1 cup of the Custard Ice Cream Base together with the
coffee. Stir over low heat until the coffee is dissolved. Mix with the
remaining base. Cool thoroughly.

Pour the mixture into the bowl of the machine and freeze.

Makes about 1 quart.


Strawberry Ice Cream

2 pints strawberries, washed and hulled
1/2 cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream

Purée the strawberries in a food processor. Stir in the remaining
ingredients.

Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.


Peach Ice Cream

Two 16-oz. cans reaches packed in heavy syrup, drained, liquid
discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Purée the peaches in a food processor. Add the syrup. lemon juice and
cream.

Pour the mixture into the bowl of the machine and freeze.

Makes about 1 quart.


Pistachio Ice Cream

1 recipe Custard Ice Cream Base
1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
1/2 teaspoon almond extract
Mix all ingredients together.

Pour the mixture into the bowl of the machine and freeze.

Makes about 5 cups


Vanilla Ice Cream

1 cup whole milk
3 cups heavy cream
4 egg yolks
2vanilla beans, split, or 2 tablespoon vanilla extract
3/4 cup sugar

Follow the recipe for Custard Ice Cream Base, adding the vanilla beans
to the saucepan with the cream, milk and sugar. Just before straining,
scrape the seeds from the beans into the custard base. If using
vanilla extract, add to the base after straining.

Pour the cooled mixture into the bowl of the machine and freeze.

Makes about 1 quart.