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

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky > wrote in news:48161B8B.56F4
@NOsbcglobal.SnPeAtM:

> 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
>

How about Raspberry Lime Frozen Yogurt? It is good.

@@@@@ Now You're Cooking! Export Format

Alan's Raspberry Lime Frozen Yogurt

alan's, ice cream, tested, yogurt

3 cups raspberries (12 oz weight or
2 smalll pkgs) makes about 1 cup; puree (7/8 cup+)
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk (i used evapored milk the first time)
1/4 cup corn syrup
1 cup vanilla flavored yogurt
zest of 1 lime

In food processor purée the raspberries for about 1 minute or until
smooth. Strain and discard seeds. Set aside. Combine the sugar and
cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1
minute, stirring constantly. Remove from the heat. Stir in raspberry
purée and corn syrup and zest. Let the mixture cool completely.

Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and
chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze
according to manufacturer's instructions.

First attempt was evapourated milk...should try half and half; second was
whole milk...good taste & texture

Notes:
see the orange frozen yogurt recipe and modify use the zest from lime to
replace the orange zest and replace the orange juice with pureed
raspberries.

maybe 1 cup raspberrie puree maybe zest from 1 lime maybe vanilla yogurt

I used 1 cup whole milk 1/4 cup heavy cream and a 750 ml of vanilla
yoghurt
in this batch...alas I forgot the lime zest.

Contributor: //www.makeicecream.com/rasfrozyog.html


** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

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.

This may or may not work in your kitchen...

Chop / slice fresh strawberries and mix with sugar to taste. Put in
fridge to macerate for an hour or two. Mix with heavy cream in desired
proportion in a large bowl. Stirring constantly add a couple liters of
liquid nitrogen and continue stirring until the fog dissipates. Serve
immediately, it doesn't store very well.

"Pete C." > wrote in newsJqRj.1733$506.1053
@newssvr27.news.prodigy.net:

>
> 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.
>
> This may or may not work in your kitchen...
>
> Chop / slice fresh strawberries and mix with sugar to taste. Put in
> fridge to macerate for an hour or two. Mix with heavy cream in desired
> proportion in a large bowl. Stirring constantly add a couple liters of
> liquid nitrogen and continue stirring until the fog dissipates. Serve
> immediately, it doesn't store very well.
>

Nitrogen, Nitrogen...You can find that next to the goose grease in the
import aisle?

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:
>
> "Pete C." > wrote in newsJqRj.1733$506.1053
> @newssvr27.news.prodigy.net:
>
> >
> > 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.
> >
> > This may or may not work in your kitchen...
> >
> > Chop / slice fresh strawberries and mix with sugar to taste. Put in
> > fridge to macerate for an hour or two. Mix with heavy cream in desired
> > proportion in a large bowl. Stirring constantly add a couple liters of
> > liquid nitrogen and continue stirring until the fog dissipates. Serve
> > immediately, it doesn't store very well.
> >
>
> Nitrogen, Nitrogen...You can find that next to the goose grease in the
> import aisle?

Dang, I knew I forgot something whilst at the store today! And I walked
right by it too! <G>

Sky, who's forgetful without a list and tends to forget the list

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

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.

In article >,
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

Smartest thing to do is macerate the strawberries in some sugar for at
least 8-12 hours. Otherwise they'll be strawberry rocks in your ice
cream. Does your ice cream maker say anything about that? Mine did.
CI involves some vodka in the ice cream, too, if I'm not mistaken.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

Sky wrote:
> I've googled RFC and RFR and the 'net' for strawberry ice cream
> recipes.


google for a strawberry sorbet, no milk products.
i can rummage around for our champagne/strawberry sorbet recipe, but
treasure hunts are always the most fun.

> CI involves some vodka in the ice cream, too, if I'm not mistaken.

yes, and it acts like an anti-freeze and retards freezing. it does make
smaller ice crystals in a sorbet but.....to avoid being a real grump at
presentation time, make it the day ahead.

Melba's Jammin' 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
>
> Smartest thing to do is macerate the strawberries in some sugar for at
> least 8-12 hours. Otherwise they'll be strawberry rocks in your ice
> cream. Does your ice cream maker say anything about that? Mine did.
> CI involves some vodka in the ice cream, too, if I'm not mistaken.

It's also a good idea to chop them up. If they get enough sugar into them
they are not likely to freeze solid like whole berries or large chunks.

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
>


You need to add a drop or two of red food coloring; just enough to turn
it a little pink. (If you try to get it red, it'll never be the right
color.) If the base is still white, it won't taste like strawberries,
and the berries won't be enough to change the color)

Bob

hahabogus wrote:
>
> "Pete C." > wrote in newsJqRj.1733$506.1053
> @newssvr27.news.prodigy.net:
>
> >
> > 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.
> >
> > This may or may not work in your kitchen...
> >
> > Chop / slice fresh strawberries and mix with sugar to taste. Put in
> > fridge to macerate for an hour or two. Mix with heavy cream in desired
> > proportion in a large bowl. Stirring constantly add a couple liters of
> > liquid nitrogen and continue stirring until the fog dissipates. Serve
> > immediately, it doesn't store very well.
> >
>
> Nitrogen, Nitrogen...You can find that next to the goose grease in the
> import aisle?

No, but it's readily available most everywhere and inexpensive. The ice
cream it produces is very good as well due to the rapid freezing
producing very small ice crystals.

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.

Regardless what recipe the only way to make great strawberry ice cream
is to use great strawberries.. and only strawberries you pick fresh
from your own patch will do. Those gigantic hybrid mealy berries you
buy at the stupidmarket and from most farm stands are tasteless
crap... you'd be much better off using berries from the frozen foods
case.

"just joe" wrote:
> > CI involves some vodka in the ice cream, too, if I'm not mistaken.
>
> yes, and it acts like an anti-freeze and retards freezing. it does make
> smaller ice crystals in a sorbet but.....to avoid being a real grump at
> presentation time, make it the day ahead.

I don't think Barb partakes of vodka with everything because she is
concerned about the size of ice crystals,.. I mean like what does the
size of ice crystals have to do with Barb's breakfast flakies. hehe

zxcvbob 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
>
>
> You need to add a drop or two of red food coloring; just enough to turn
> it a little pink. �(If you try to get it red, it'll never be the right
> color.) �If the base is still white, it won't taste like strawberries,
> and the berries won't be enough to change the color)

Red berry ice cream gets its color from beet juice.

zxcvbob 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
> >
>
> You need to add a drop or two of red food coloring; just enough to turn
> it a little pink. (If you try to get it red, it'll never be the right
> color.) If the base is still white, it won't taste like strawberries,
> and the berries won't be enough to change the color)

There us no need to add food colouring. That us a trick used by commercial
producers to make people think there are real strawberries. If the berries
have been chopped and macerated in sugar they will produce juice that will
give it a natural strawberry colour and taste.

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!

hahabogus wrote:
> Nitrogen, Nitrogen...You can find that next to the goose grease in the
> import aisle?

<G>

"Sky" > wrote in message
...
> 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
>

Hi Sky!!

Ok, this is technically a gelato, but it's better than ice cream ;-)
It's a really good, flavorful recipe, and it showcases the strawberries' flavor,
rather than the dairy.
Strawberry Gelato
2 1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream
2-3 cups fresh, ripe strawberries

In a medium saucepan, combine the milk and salt. Heat the milk over medium
heat until bubbles form around the edges of the pan. Set aside and cover to
keep hot.


In a blender or food processor, blend the sugar, pinch of salt, and egg
yolks together until very thick and smooth. With the machine running,
gradually add the hot milk. Return the mixture to the saucepan and cook over
medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes or
until the mixture thickens slightly and coats the back of the spoon. Remove
the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to
cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly
chilled.


Core the strawberries and place into a shallow bowl. Mash partially and
sprinkle with 2 Tbsp superfine (or granulated) sugar. Set aside.


In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream
into the custard mixture. Transfer to an ice cream maker and freeze
according to the manufacturer's instructions.
Halfway through freezing, add in the strawberries. Waiting ensures the
strawberries don't freeze too much, and that they offer their best flavor.