Best Fresh Picked Strawberry Ice Cream Electric Ice Cream Machine Recipes

FRESH PICKED STRAWBERRY ICE CREAM -

Fresh Picked Strawberry Ice Cream - image

Although this is a wonderful ice cream recipe (IMHO), it is an old one, and contains raw egg. Please feel free to use an egg substitute or pasteurized eggs in this recipe. You may leave out the egg altogether, but the texture may suffer. The "Cook time" is for the processing time of my (your) ice cream machine. The 1/2 to 1 hour "chill time" was not included in the Prep/Cook time.

Provided by Dee514

Categories Frozen Desserts

Time 35m

Yield 1 Quart (approx)

Number Of Ingredients 4

Ingredients

1 1/2 cups pureed fresh strawberries (If using frozen sliced strawberries in sugar or syrup, decrease or omit the sweetener in recipe)
1 cup 1% low-fat milk
7 (1 g) envelopes equal sugar substitute of granulated artificial sweetener (or equivalent amount (.56tbs) or 7 (1 g) envelopes sugar
2 tablespoons egg substitute

Steps:

Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending).
Chill mixture for 1/2 to 1 hour until cold.
Process according to the freezing instructions for your ice cream machine.

Nutrition Facts : Calories 186, Fat 3, SaturatedFat 1.6, Cholesterol 12.2, Sodium 169.2, Carbohydrate 29.4, Fiber 4.3, Sugar 23.9, Protein 12.7

OLD-FASHIONED STRAWBERRY ICE CREAM

Old-Fashioned Strawberry Ice Cream image

Since I bought an ice cream maker, I always want to try new recipes. This one looks great and I'll try it this summer with fresh strawberries. From Rachael Ray.

Provided by Boomette

Categories Frozen Desserts

Time 30m

Yield 1 quart

Number Of Ingredients 5

Ingredients

2 cups strawberries, hulled and halved (about 12 ounces)
3/4 cup sugar, divided
ice water
1 pint half-and-half
2 large egg yolks

Steps:

In a medium glass or strainless steel bowl, combine the strawberries and 1/4 cup sugar; mash with a fork.
Set the bowl in a larger bowl filled with ice water.
In a medium saucepan, bring the half-and-half and remaining 1/2 cup sugar to a simmer, stirring occasionally, over medium heat.
In a heatproof bowl, whisk the egg yolks; gradually whisk in about 1/2 cup of the hot cream mixture.
Pour the mixture into the saucepan and cook, whisking constantly, over medium heat until steaming hot and frothy, about 3 minutes.
Strain the custard into the bowl of strawberries.
Let stand, whisking occasionally, until cool.
Using an ice cream maker, process the cooled custard according to the manufacturer's instructions.
Transfer to an airtight container and freeze.

Nutrition Facts : Calories 1411.3, Fat 65.5, SaturatedFat 37.9, Cholesterol 548, Sodium 219.1, Carbohydrate 194.1, Fiber 5.8, Sugar 164.8, Protein 21.6