Best Fresh Strawberry Ice Cream Recipes

FRESH PICKED STRAWBERRY ICE CREAM (ELECTRIC ICE CREAM MACHINE)

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.

STRAWBERRY-MANGO ICE CREAM WITH FRESH SPEARMINT

Steps:

• Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
• Whisk egg yolks in a small bowl until pale yellow.
• Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
• Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
• Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
• Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
• Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

FRESH STRAWBERRY ICE CREAM

Steps:

• Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
• Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
• Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.
• While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
• Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

FRESH STRAWBERRY ICE CREAM (NO MACHINE METHOD)

Steps:

• 1. Place first amount of strawberries and lemon juice in a blender and puree' until smooth.
• 2. Without turning off blender add the sweetened condensed milk and yogurt and continue blending.
• 3. Pour mixture into a bowl and gently fold in the previously whipped cream.
• 4. Now fold in the crushed strawberries.
• 5. Pour mixture into a wide container and freeze about 1 to 2 hours until mushy but not firm.
• 6. Remove to a bowl and beat briefly to break up the crystals. Return to the freezer and freeze until ready to serve.
• 7. Take out the ice cream from the freezer about 15 to 20 minutes before serving to soften up. Makes about 4 servings.
• 8. Suggestion: You can use other fruits too instead of the strawberries.

FRESH PICKED STRAWBERRY ICE CREAM -

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.

FRESH STRAWBERRY ICE CREAM

Steps:

• In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juice for 2 hours.
• In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 - 2 minutes on low speed.
• Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl through the ingredient spout and let mix until thickened, about 25 - 30 minutes.
• Add the sliced strawberries during the last 5 minutes of freezing. Optional - allow to ripen in the refrigerator for 2 hours.