ISO Fabulous Strawberry Ice Cream recipe

[Chocolate Rose]

I've got my new Cuisinart Ice Cream Maker and a ton of strawberries. I'd like to combine the two but haven't found a recipe yet. I saw the Strawberry Buttermilk Gelato recipe but don't have any buttermilk and can't get to the store. I do have ff half & half, heavy cream, sweetened condensed milk, ff milk, and evaporated milk. I'd love to make it today with the ingredients I have but if there is a really great recipe out there that uses other ingredients, I'd love to see it, too.
Any tried and true recommendations?
TIA

[Vicanddi]

I only have a few ice cream recipes, none of them strawberry, but I will give you a *bump*!

[Jazzmatazz49]

I'm wondering if there is a way to prevent the "bullets" that the strawberries usually become when they are frozen into the ice cream. I finally just started making vanilla ice cream and topping it with the strawberries.

[SusanMac]

I recently fell in love with CL's strawberry sorbet recipe from the April issue. If you're looking for something w/cream, this won't fit the bill. But, it's so easy and a great way to use up strawberries. It tastes divine, but I don't feel guilty eating it. It's just strawberries, sugar and some lemon juice. I've made it w/orange juice, as well. Eager to try other fruits, too.

BTW, I'm not a fan of the CL's strawberry buttermilk recipe. The buttermilk makes it too bitter for me.

[Chocolate Rose]

Who would have thought finding a good strawberry ice cream recipe would be so difficult?!!:(

Jazzmatazz49, I didn't know about the strawberry "bullets". I hope there is an answer to that.

Susan, the sorbet recipe is on my list to try. Thanks!! Also, thanks for the warning on the strawberry-buttermilk recipe.

Maybe I'll just have to use the base that I made for the mint ice cream and leave out the mint but add in strawberries. I'd really like to make it today for our treat during AI.:D

Also, I was going to order the Ben & Jerry ice cream book but it sounds like they use a lot of raw eggs in their recipes. Can anyone tell me if that's true? I'd rather not take any chances on raw eggs. Would the Ultimate Ice Cream book be a better choice??

[karen w]

A strawberry recipe that I have made a few times, and is pretty decent is an old Eating Well recipe that uses marshmallow cream. I can type it up for you, but won't be able to until tomorrow night if you are interested. I always puree strawberries for ice cream. I don't like the frozen chunks of berries(a.k.a. "bullets") either.

There is also one in Cooking Light Complete which is good, too. It uses sweetened condensed milk and neufchatel cheese.

Good luck,
Karen

[Gilgamesh37]

Chocolate Rose, I think you can't go wrong with the Ultimate Ice Cream Book. Although my recollection is that most of B&J recipes are based on their two cream bases, and I could swear those were both cooked, but I could be wrong (I'm not real twitchy about raw food--I still eat raw ground beef on occasion! :o--so I tend to not pay much attention) Anyway--when you mentioned UICB, I remembered that I had a few recipes from there on my hard drive, and lo and behold, one is his strawberry. It uses puree, so no strawberry "bullets" (I've had that problem myself) I have never tried this version, but here it is:

Strawberry Ice Cream
From The Ultimate Ice Cream Book, by Bruce Weinstein. If you can't find fresh berries, use premium, whole, frozen berries without syrup, thawed.

3 heaping cups strawberries
1/4 teaspoon salt
1/3 cup sugar
2 large eggs
1 1/2 cups half-and-half
1/2 cup heavy cream
1 teaspoon vanilla extract

Puree the strawberries with the salt in a food processor or food mill. There should be about 2 cups of puree. Set aside.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream, and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Makes about 5 cups or 10 servings.
Variations:
* Strawberry Almond Ice Cream. Add 1/2 teaspoon almond extract with the vanilla. Proceed with the recipe as directed, adding 1 cup slivered almonds to the machine when the ice cream is semifrozen.
* Strawberry Black Pepper Ice Cream. Add 2 teaspoons coarsely ground black pepper to the custard before freezing. Proceed with the recipe as directed.
* Strawberry Cabernet Ice Cream. Bring 2 cups red wine (cabernet sauvignon) to a boil in a small, heavy saucepan. Boil until the wine is reduced to 1/2 cup, thick and syrupy. Add this reduced wine to the strawberry puree and proceed with the recipe as directed.
* Strawberry Vinegar Ice Cream. Add 3 tablespoons aged balsamic vinegar to the strawberry puree. Proceed with the recipe as directed.
Per serving (per 1/2 cup): 143 calories; 9.8 g fat (5.7 g saturated fat; 62 percent calories from fat); 11.7 g carbohydrates; 72 mg cholesterol; 90 mg sodium; 2.8 g protein; 1.1 g fiber.

[bobmark226]

Originally posted by Chocolate Rose


Also, I was going to order the Ben & Jerry ice cream book but it sounds like they use a lot of raw eggs in their recipes. Can anyone tell me if that's true? I'd rather not take any chances on raw eggs. Would the Ultimate Ice Cream book be a better choice??

There are three B&J bases. The primary and their recommended one uses raw eggs as discussed elsewhere. I don't remember about the other two off the top of my head (I know if there are eggs, they aren't cooked), but in both cases they recommend those bases for ice creams that are going to be consumed immediately, which I see as a drawback. Besides, the first is wonderful.

Bob, Fearless in the Face of Raw Eggs

[purplefishy]

Originally posted by Chocolate Rose

Also, I was going to order the Ben & Jerry ice cream book but it sounds like they use a lot of raw eggs in their recipes. Can anyone tell me if that's true? I'd rather not take any chances on raw eggs. Would the Ultimate Ice Cream book be a better choice??

Unfortunately I don't have answers to your questions directly -- I too am seeking out a good ice cream cookbook. If the raw eggs are a deal breaker for you, have you looked around your grocery store to see if they carry pasturized eggs? My regular store (Safeway) has started to carry them and I think I'm going to buy them for making ice cream.

[Aninha]

Hi!
This recipe is from the magazine Gourmet June 2001, I have not made it yet, but it seems to be very good!! I copied the recipe from Epicurious website and the reviews were good!
If you end up making it let us know how it turns out!
Ana

FRESH STRAWBERRY ICE CREAM


Don't let the unexciting name of the recipe fool you—this ice cream is unusually good.

Active time: 40 min Start to finish: 4 hr

1 3/4 cups heavy cream
3 (3- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb strawberries (3 cups), trimmed and quartered
1 tablespoon fresh lemon juice

Special equipment: an ice-cream maker and an instant-read thermometer

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, covered, 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.

Cooks' notes:
• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.

• Ice cream keeps 1 week.

Makes about 5 cups.

Gourmet
June 2001

[Chocolate Rose]

Karen, I'd love the Eating Well recipe when you have a chance. I do have the Cooking Light complete recipe and will try that eventually but wanted just a plain strawberry ice cream this time.:)

Gilgamesh, I used your recipe and it's now in the freezer waiting for AI to start. I did snitch a taste before putting it in the freezer and it was WONDERFUL! I used fatfree half & half. THANK YOU!

Bob, you are MUCH braver than I am. :D My experience with food poisoning was enough to make me be much more cautious. It sounds like I would probably be happier with the Ultimate Ice Cream book.

Purplefishy, thanks for the reminder about the pasteurized eggs. I keep forgetting to look for them. I'm going to try to remember the next time I get into town.

Aninha, I still have a ton of strawberries left so I'm thinking about making the recipe you posted, too! :D

Thanks Everyone!

[MrsReber]

Originally posted by Chocolate Rose
Who would have thought finding a good strawberry ice cream recipe would be so difficult?!!:(

Maybe I'll just have to use the base that I made for the mint ice cream and leave out the mint but add in strawberries. I'd really like to make it today for our treat during AI.:D



I did this with great results. I have the Cuisinart ice cream maker and I use that basic recipe for everything. I just don't like the recipes with eggs in them. I used the base recipe and added peanut butter cups, chocolate chips, etc. The only other thing I can think of to do for strawberry ice cream would be to make the filling for CL's Spring Strawberry Pie (sugar, strawberries, balsamic vinegar, and lemon juice) and add that the to vanilla base. May have to try that. The pie was really good! Looks like I'll be making ice cream again soon!

[Chocolate Rose]

Originally posted by MrsReber
I did this with great results. I have the Cuisinart ice cream maker and I use that basic recipe for everything

Thanks, I'll have to try this.
I haven't made the Spring Strawberry Pie but it sounds like I need to.:D

Last night I made the Eating Well Chocolate Ice Cream. It was REALLY good. It had that deep, dark chocolate flavor without being sickly sweet.

[karen w]

Chocolate Rose,
Here's the EW Strawberry Ice cream recipe:

1 1/2 pints strawberries, hulled
2 T. fresh O.J.
1 1/2 c. marshmallow fluff
1 c. 1% milk
2 t. orange liqueuer, optional

Puree berries with O.J. Transfer to a bowl. Add fluff and mix with a whisk until smooth. (The mixture will be a little lumpy; lumps will break down during stir-freezing). Add milk and liqueuer. chill. Freeze in ice cream machine according to manufacturers instructions. Yield: 1 qt. Serves 6.


Karen

[Chocolate Rose]

Thanks, Karen!!
Does this one really churn up like ice cream?

[karen w]

Originally posted by Chocolate Rose
Thanks, Karen!!
Does this one really churn up like ice cream?

It always has everytime I've made it!

[KimKelly]

Originally posted by SusanMac


BTW, I'm not a fan of the CL's strawberry buttermilk recipe. The buttermilk makes it too bitter for me.

On the contrary here.... we love the Strawberry Buttermilk recipe! But then I like bittersweet chocolate too, the "bitterer" the better. My kids prefer this one to a regular strawberry ice cream, IMO it's too sweet. Kind of a personal thing, I'm not a real sweet dessert person.

Best of luck!
K

[karen w]

Just made one from Weinstein's Ultimate Ice Cream Book today that was super easy. I have not tasted the final product yet, but what came out of the machine was a nice soft serve consistency and tasty. It was not made with fresh fruit, but I needed to use up some 1/2 and 1/2 and it filled the bill. It was the Marmalade Ice Cream, but I used strawberry Jam instead of marmalade. The recipe is so easy, I can remember now. It's basically 1 1/4c. marmalade or Jam of choice, 1/2t. vanilla, 2 T. liqueur of choice(opt.), 1c. heavy cream, 1c. half and half. Mix it all together and churn it. The recipe does say this is a very soft ice cream and never freezes completely solid in the freezer(which is a good thing, IMHO). As I said it churned to a very soft serve consistency which was tasty, but it definetely needs some time to harden a little before the ultimate taste test(and to see if it ever gets repeated). Will let you know.

Karen

[Chocolate Rose]

Karen, thanks for letting me know about the strawberry ice cream. The one in the Ultimate book sounds good, too. I decided to check out both it and the B&J books from the library before deciding which to buy (or if I should buy both). I brought the B&J book home today but the Ultimate book is checked out so I have to wait.

I just did a batch of Jewel's Peanut Butter Ice cream. But, instead of adding chocolate chips, I made the fudge sauce from the B&J book and swirled that into the ice cream after taking it out of the machine. I'll let you know later how it tastes.:D

[karen w]

Originally posted by Chocolate Rose

I just did a batch of Jewel's Peanut Butter Ice cream. But, instead of adding chocolate chips, I made the fudge sauce from the B&J book and swirled that into the ice cream after taking it out of the machine. I'll let you know later how it tastes.:D

Drooling on the computer!:D Uhm. . . . . .Can I come over to your house?

[Chocolate Rose]

Originally posted by karen w
Drooling on the computer!:D Uhm. . . . . .Can I come over to your house?

SURE!! Come on over!!

It was AWESOME!! Such a great combination. Jewel's recipe is REALLY good! Here's the fudge sauce recipe. I made half a batch and stirred in a bit more than half of what I made into the ice cream. YUM!!


* Exported from MasterCook *

Hot Fudge Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream, Sorbet, Gelato Sauces, Marinades, & Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup whipping cream

Melt the chocolate and butter, stirring frequently, in the top of a double boiler over simmering water. Add the cocoa and whisk until dissolved.

Using a slotted spoon, gradually stir in the sugar. (The mixture should be the consistency of wet sand.) Cook, stirring occasionally, over simmering water for 20 minutes. Check the water level in the double boiler occasionally and replenish if necessary.

Gradually stir in the milk and cream and keep stirring until completely blended. Continue cooking, stirring and checking the water occasionally, for 1 hour. The fudge is ready when it is completely smooth and all the sugar is dissolved. Makes a generous 1 quart

Variations -
Peppermint Hot Fudge: Add 1/4 teaspoon peppermint extract.
Grand Marnier Hot Fudge: Add 3 tablespoons Grand Marnier
Almond Hot Fudge: Add 1/2 teaspoon almond extract

Source:
"Ben & Jerry's Homemade Ice Cream & Dessert Book"
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[Mamasue]

I love three things...

Ultimate Ice Cream Cookbook
Jewel's Peanut Butter ice cream
and more recipes...

Thanks Karen for the review and variation and thanks to you too Chocolate Rose for the Hot Fudge recipe! ;)

[bobmark226]

I did the B&J strawberry ice cream over the weekend. Perfect. The addition of a cup of frozen crumbled almond biscotti made it even better.

BOB

[Mamasue]

Originally posted by bobmark226
I did the B&J strawberry ice cream over the weekend. Perfect. The addition of a cup of frozen crumbled almond biscotti made it even better.

BOB

Sounds heavenly Bob!! ;) Strawberry and almond flavors are a good marriage.

[karen w]

I tasted the ice cream I made the other night today(had company yesterday and never got to it:rolleyes: ). As I said it was called Marmalade Ice Cream from the Ultimate book. I used strawberry jam in place of the marmalade which was one of the variations the book listed. While the texture and "scoopability" were great, the flavor was not quite right. Not alot of strawberry flavor. Tasted more like vanilla with a subtle hint of strawberry. It does have potential, though. Perhaps with a different jam, or using strawberry syrup instead of liqueuer. I probably won't repeat it, though, as they're are too many better ones out there. It won't go to waste, however, because if I don't eat it, DH or the kids will:D .

Karen

[Aesha]

I was going to suggest the Strawberry-Buttermilk Gelato recipe, until I saw you had none. I definately recommend you give it a go when you get a chance to swing by the store... I think it is delicious. I bought an ice cream maker just so I could try it, and luckily the purchase was not in vain. I can't wait until strawberries ripen up *here* (I should have made some with the strawberries I brought home from school) so I can make a batch or 7! :)

Aesha