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Posted to rec.food.cooking
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Strawberry ice cream recipes???
Boron Elgar wrote:
> 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.
Wow!! Thanks Boron  Saved!
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