STRAWBERRY ICE CREAM VITAMIX RECIPES

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ICE CREAM BASE RECIPE | ALLRECIPES



Ice Cream Base Recipe | Allrecipes image

A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!

Provided by Autumn Pumpkin

Categories     Ice Cream

Total Time 145 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 5

1 cup heavy cream
3 cups half-and-half cream
8 egg yolks
1 cup white sugar
⅛ teaspoon salt

Steps:

  • Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
  • Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
  • Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
  • Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

Nutrition Facts : Calories 370 calories, CarbohydrateContent 30.3 g, CholesterolContent 279.2 mg, FatContent 25.8 g, ProteinContent 5.9 g, SaturatedFatContent 14.9 g, SodiumContent 92.8 mg, SugarContent 25.2 g

BAKED STRAWBERRY-ALMOND OATMEAL | WILLIAMS SONOMA



Baked Strawberry-Almond Oatmeal | Williams Sonoma image

<p>We&rsquo;ve given oatmeal a delicious makeover by adding fresh strawberries, sliced almonds, almond milk and warming spices. And it couldn&rsquo;t be easier to make. Just combine all the ingredients and then bake. In about 30 minutes, you&rsquo;ll have a comforting meal that will satisfy children and adults alike.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups (4 1/2 oz./140 g) rolled oats
1/2 cup (2 oz./60 g) sliced almonds
1 lb. (500 g) strawberries, hulled and halved
1/2 cup (3 1/2 oz./105 g) light brown sugar
1 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1 egg
1 1/2 cups (12 fl. oz./375 ml) almond milk
3 Tbs. unsalted butter, melted

Steps:

  • Preheat an oven to 350&#176;F (180&#176;C). Butter a large gratin dish or 8-inch (20-cm) ovenproof nonstick fry pan.
  • Spread the oats evenly in the prepared dish. Sprinkle with the almonds and top with the strawberries in an even layer.
  • In a bowl, whisk together the brown sugar, cardamom, cinnamon and salt. Add the egg and whisk to combine. Add the almond milk and melted butter and whisk until blended. Pour evenly over the oat mixture.
  • Bake until the oats are very tender and the liquid thickens, 30 to 35 minutes. Serve warm. Serves 6 to 8.
  • Williams Sonoma Test Kitchen

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