STRAWBERRY ICE RECIPES

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STRAWBERRY ICE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Strawberry Ice Recipe: How to Make It - Taste of Home image

When we pick strawberries at a local farm, this is what many of the berries are used for. It's a great summertime treat.

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 4

5 cups fresh or frozen unsweetened strawberries, thawed
2/3 cup sugar
2/3 cup water
1/4 cup lemon juice

Steps:

  • Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.

Nutrition Facts : Calories 125 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 32g carbohydrate (28g sugars, FiberContent 3g fiber), ProteinContent 1g protein.

STRAWBERRY ICE CREAM RECIPE | ALLRECIPES



Strawberry Ice Cream Recipe | Allrecipes image

This vibrant frozen dessert offers fresh berry flavor at its best.

Provided by Christy J.

Categories     Desserts    Fruit Desserts    Strawberry Dessert Recipes

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 1/2 cups

Number Of Ingredients 5

1 quart fresh strawberries, hulled
1?½ cups heavy cream, divided
¾ cup white sugar
3 egg yolks
3 tablespoons light corn syrup

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.

Nutrition Facts : Calories 390.1 calories, CarbohydrateContent 42.7 g, CholesterolContent 183.9 mg, FatContent 24.5 g, FiberContent 2 g, ProteinContent 3.2 g, SaturatedFatContent 14.5 g, SodiumContent 34 mg, SugarContent 32.8 g

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