This is two recipes secret to make a delicious easy strawberry ice cream

1) Easy strawberry ice cream

To make an ice cream that doesn't need churning, you need either lots of egg yolks or high milk solids. This year I offer a thrifty and crowd-pleasing condensed milk (concerted milk solids) alternative. Using fewer strawberries gives a paler, creamier ice that still has a good, subtle flavors, while more strawberries equals a bigger strawberry hit.

Ingredients :

1) 110-225 grams strawberries

2) Half a lemon or lime

3) 300ml double cream

4) 397grams tin condensed milk

Process :

1. Purée the strawberries in a food processor or blender. Rub them through the sieve if you prefer to get rid of the seeds.

2. Squeeze in a few drops of lemon juice.

3. Put the cream and condensed milk in a large bowl and beat with an electric whisk until they are thick and billowing.

4. Fold the strawberry purée and cream mixture together. Taste and add a little more lemon juice if it seems to need it.

5. Scrape into a plastic box, cover and freeze.

2) Fresh strawberry ice cream

Makes about 5 cups

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

Ingredients :

  1. 1 3/4 cups heavy cream
  2. 3 (3- by 1-inch) strips fresh lemon zest
  3. 1/8 teaspoon salt
  4. 2 large eggs
  5. 3/4 cup sugar
  6. 1 lb strawberries (3 cups), trimmed and quartered
  7. 1 tablespoon fresh lemon juice

Note : a 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, overed, 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.

strawberry whip cream jello dessert


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