Extra Rich Strawberry Ice Cream Recipes

CHEF JOHN'S STRAWBERRY ICE CREAM

Steps:

• Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
• Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
• Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
• Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

STRAWBERRY ICE CREAM

Steps:

• Freeze ice cream bowl of a 2QT ice cream maker overnight.
• Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices.
• Blend strawberries up in a blender or food processor.
• In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.
• Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is about 30 minutes.)
• Serve now for soft serve ice cream.
• For scoopable ice cream, scoop ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight.

JENNIFER MCLAGAN'S SIMPLE STRAWBERRY ICE CREAM WITH BRANDY SNAPS

Steps:

• For the ice cream: Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the puree. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.
• For the brandy snaps: Preheat the oven to 350 degrees F. Lightly butter a baking sheet.
• Melt the butter, sugar and syrup together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.
• Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.
• Serve a grand spoonful of ice cream with a crispy brandy snap!

EXTRA-RICH STRAWBERRY ICE CREAM

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth.
• Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.
• Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.