Instant Strawberry Ice Cream Recipes

INSTANT STRAWBERRY ICE CREAM

Steps:

• Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
• Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

STRAWBERRY ICE CREAM

Steps:

• Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
• Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

INSTANT STRAWBERRY ICE CREAM

Steps:

• Combine all ingredients in the order listed in the Vitamix or Blendtec container.
• Put the lid on.
• Start the speed on low and increase slowly as the fruit gets broken up fully and the mixture starts circulating pretty freely.
• If using the Vitamix, use the tamper while blending to help the mixture circulate.
• If using the Blendtec, stop and scrape sizes as needed or use the Twister jar with lid that has side scrapers built in (and a smaller batch).
• When there are no longer chunks of fruit and it's all smooth, it's done.
• Serve!

INSTANT BLENDER STRAWBERRY ICE CREAM

Steps:

• Chop the frozen strawberries then place in a blender.
• In a bowl whisk the sugar into the cream; with the blender going, slowly add in the cream/sugar mixture through the opening in the lid, stopping to stir the mixture 3-4 times.
• Blend until smooth but still with small bits of strawberries. in the mixture (the cream will thicken slightly).
• Transfer to a shallow pan and freeze until firm (about 2-3 hours).