Strawberry Ice Cream
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Creamy, classic, delicious and irresistible ice cream is always a summer favourite. Choose berries that are ripe and red in the centre for the best flavour and colour.
Servings: 4 cups (1 L) or 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 334 |
| pro | 5 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 34 g |
| fibre | 1 g |
| chol | 214 mg |
| sodium | 41 mg |
| potassium | 201 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 5% |
| vit A | 23% |
| vit C | 53% |
| folate | 16% |
Suggested Recipes
-
1-1/2 cups (375 mL) milk
1-1/2 cups (375 mL) whipping cream
1 strip (2 inches/5 cm) orange peel
1 tsp (5 mL) black peppercorns
6 egg yolks
1/2 cup (125 mL) granulated sugar
Pinch salt
Strawberry Purée:
4 cups (1 L) hulled strawberries
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) lemon juice
Preparation:
Strawberry Purée: In food processor, purée together strawberries, sugar and lemon juice until smooth. Strain into bowl and refrigerate.
In saucepan, heat together milk, cream, orange peel and peppercorns over medium heat until tiny bubbles form around edge. Remove from heat; cover and steep for 10 minutes. Strain.
In large bowl, whisk together egg yolks, sugar and sa< slowly whisk in cream mixture. Return to pan and cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes. Strain into bowl and chill until cold, about 2 hours.
Reserving 1/4 cup (50 mL) of the purée, stir remaining purée into egg mixture.
Pour into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; freeze until almost solid, 3 to 4 hours. Break into chunks and process in food processor until smooth. (Or freeze in ice-cream machine according to manufacturer's instructions.)
Spoon one-quarter of the ice cream into airtight container; add one third of the reserved purée, swirling slightly with spoon. Repeat twice. Cover with remaining ice cream. Freeze until firm, about 6 hours. (Make-ahead: Freeze for up to 1 week.)
In saucepan, heat together milk, cream, orange peel and peppercorns over medium heat until tiny bubbles form around edge. Remove from heat; cover and steep for 10 minutes. Strain.
In large bowl, whisk together egg yolks, sugar and sa< slowly whisk in cream mixture. Return to pan and cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes. Strain into bowl and chill until cold, about 2 hours.
Reserving 1/4 cup (50 mL) of the purée, stir remaining purée into egg mixture.
Pour into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; freeze until almost solid, 3 to 4 hours. Break into chunks and process in food processor until smooth. (Or freeze in ice-cream machine according to manufacturer's instructions.)
Spoon one-quarter of the ice cream into airtight container; add one third of the reserved purée, swirling slightly with spoon. Repeat twice. Cover with remaining ice cream. Freeze until firm, about 6 hours. (Make-ahead: Freeze for up to 1 week.)
Additional Information
- Variation
Chunky Strawberry Ice Cream: Layer ice cream mixture in container with 1/3 cup (75 mL) Strawberry Mint Freezer Jam or other strawberry jam. Freeze as per recipe.
Source
Canadian Living Magazine: June 2009
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