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Strawberry Ice Cream

Strawberry Ice Cream


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Store-bought strawberry ice cream is quite delicious, but sometimes you just want a little more. Make delicious strawberry...

Shutterstock/ M. Unal Ozmen

Store-bought strawberry ice cream is quite delicious, but sometimes you just want a little more. Make delicious strawberry ice cream right at home with a vanilla base, strawberry jam, and strawberry chunks.

Ingredients

  • 1/2 pint of whipping cream
  • 1/2 Cup milk
  • 1/4 Cup sugar
  • 1/3 Cup strawberry curd or jam
  • 1/2 Cup fresh strawberries, diced

Nutritional Facts

Servings4

Calories Per Serving266

Folate equivalent (total)11µg3%


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.


Fresh Strawberry Ice Cream - 5 cups (ten ½-cup servings)

Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.

Yields

Ingredients

1½ cups fresh strawberries, hulled* ¾ cup whole milk &frac23 cup granulated sugar Pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) &bull carb. 16g &bull pro. 1g &bull fat 13g &bull sat. fat 9g &bull chol. 51mg &bull sod. 23mg &bull calc. 26mg &bull fiber 0g

Instructions

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 3. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available.



Comments:

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