Ice cream is loved not only by children, but also by adults. Today, in stores you can find a huge assortment of such any "cold delicacy", but not always, having acquired it, we enjoy the taste. In order to prevent such situations from happening, you can cook it at home.

Let's make strawberry ice cream today. This requires very little: prepare all the necessary components, empty the freezer and set aside some of your personal time. The result is an unforgettable dessert with a creamy, creamy taste and delicate texture. Even small children, not to mention adults, will like such a treat. The basis of homemade ice cream is sour cream, it is she who allows you to prepare a delicacy quickly, since it does not need to be constantly stirred during freezing. Such a light and summer dessert can be prepared for any occasion, where it will be appreciated by every guest.

Taste Info Ice Cream

Ingredients

• homemade sour cream - 350 g;
• granulated sugar - to taste;
• strawberries (other berries) - 300 g;
• lemon - 1 tbsp.

How to Make Simple Strawberry Sour Cream Ice Cream

Sort fresh berries: remove sepals and rotten fruits. Rinse under cool water, drain excess water. We put it in a blender bowl, do not forget to leave a few berries, they will be required for decoration. Add granulated sugar, sour cream, lemon juice.

Using a blender, grind the contents of the thicket. If there is no blender, then you can do it manually. In this case, it will take a little longer to prepare the dish. The consistency of the mass should be uniform.

Gently cut the delayed berries into slices and spread them to the finished sour cream-strawberry mass. Stir gently with a plastic spoon so as not to crush the berries and spoil the appearance of the finished dessert.

We carefully pour the finished mass into previously prepared forms.

We put the filled forms in the freezer until completely frozen for 3 hours. At the end of the time, we take out and serve strawberry ice cream.

Despite the fact that a simple recipe is used for cooking, it is important to know a few nuances. In this case, the ice cream will be delicious and unusual.

• When choosing sour cream for ice cream, it would be best to stop at home. If it is impossible to buy such sour cream, then choose the thickest one in the store, in which case the finished dish will turn out without pieces of ice. It is important to check the expiration date. We use only high quality and fresh products.
• When adding sugar to the mass, it is worth remembering that the sweetness decreases during freezing. If everyone in your family has a sweet tooth, then a little more sugar should be added to the crushed mass.
• For freezing, you can use both portioned forms and a single one. Better to choose iron, so ice cream will freeze faster.
• Mint leaves will help improve the taste and aroma of the product. They can, like berries, be finely chopped or chopped with a blender with the bulk.

Strawberry ice cream is one of the most popular. It combines sweet taste with a pleasant, subtle sourness. Not surprisingly, more and more people want to make such ice cream at home. In fact, there is nothing difficult about this: you can take any recipe for creamy ice cream as a basis and just add strawberries. We offer several recipes that will allow you to make strawberry ice cream at home more than once, and each time this dessert will be a little different.

Strawberry ice cream: homemade recipe

When the strawberry season begins, I just want to use it in all kinds of desserts. Making ice cream with her is a great idea. And for him we need:

• strawberries - 500 g;
• milk - 250 ml;
• cream (fat content 33-35%) - 250 ml;
• sugar - 60 g;
• vanilla sugar - on the tip of a knife.

First, the base is prepared - regular ice cream. To do this, pour sugar and vanilla sugar into a saucepan, add half a serving of milk. Put the saucepan on low heat and, stirring constantly, bring until the sugar is completely dissolved. Then remove the stewpan from the stove, add cream and the other half of the milk.

The resulting mass must be cooled first in the kitchen, then in the refrigerator. After an hour, when the mass has cooled down, either pour it into an ice cream maker, or simply move it to the freezer. Stir ice cream every half hour - this is an important rule. In total, it should stand in the freezer for 4-5 hours. You can make ice cream at lunchtime - and it will be ready for dinner.

At this time, wash the strawberries, sort out, peel off the tails. The large one can be cut into two parts, the small one can be left. Sprinkle with 3-4 tablespoons of sugar so that she lets the juice, and then pour into a blender bowl and beat it. Now you need to leave the berries for a short time so that they let in even more juice. Then take out almost ready-made ice cream, add puréed strawberries to it, mix again and refrigerate for an hour. When the mass hardens, it is ready. It is best to serve the ice cream scoops with the remaining strawberry syrup.

Advice! You can also use frozen strawberries in this recipe. True, in this case, it will give more liquid, but it can be boiled with starch - and you get a thick, aromatic syrup.

Strawberry mint ice cream

Refreshing mint and sweet strawberries are a classic hot summer tandem. Why not use this combination in ice cream? Moreover, it turns out to be surprisingly aromatic and with a very rich taste. In order to make such a dessert, you will need:

• strawberries - 1 kg;
• cream - 700 ml;
• sugar - 400 g;
• yolks - 6 pcs.;
• mint - 4 branches.

Wash mint and strawberries thoroughly, cool yolks, cream and milk. Pour cream into a saucepan, add 3 sprigs of mint and heat over low heat. As soon as the mass begins to boil, remove from heat and cover with a lid. This is necessary in order for the cream to take on a mint flavor. When the mass has cooled, strain the cream, and crush the leaves well with a spoon or pestle so that the juice comes out. Then the cream is put into the refrigerator for 1-2 hours to cool.

Strawberries are peeled from their tails and mashed in a blender (you can also do this with a special mashed potatoes). To prevent pits in the ice cream, strain the strawberry puree through a sieve. Beat the yolks with sugar until a fluffy mass is obtained, and then gently (preferably with a silicone spatula) mix the strawberries into the yolks.

When the cream has cooled, add the yolk-strawberry mixture to it, beat well and pour into an ice cream maker or a plastic container with a lid. Put in the freezer for 4-5 hours. Remember to stir regularly to maintain a uniform texture.

This ice cream is traditionally served with slices of fresh strawberries and fresh mint leaves.

Advice! Such ice cream can be made with any berries that are combined with mint: peach, apricot, banana and even watermelon will help diversify your dessert menu.

Sweet cool strawberry ice cream is hugely popular. The composition and taste of purchased desserts are not always impressive, so many housewives master the technique of making strawberry ice cream at home on their own. This is a completely simple matter - see for yourself by trying out simple recipes for a refreshing strawberry yummy.

Homemade strawberry ice cream recipes

Strawberry Banana Ice Cream

Ingredients:

Low-fat cream - it is permissible to replace with milk (half a glass)
Chicken yolks (4 pieces)
Strawberries - you can take frozen (200 grams)
Vanilla (on the tip of a knife)
Ripe bananas (2 fruits)
Granulated sugar (100 grams)

Homemade strawberry ice cream recipe

1. Rinse the strawberries thoroughly. Peel the tails off the berries and place on a paper towel to dry.

2. Combine egg yolks, milk or cream, and granulated sugar in a saucepan. Add a pinch of vanilla.

3. Use a mixer to smooth the mixture. Then set on low heat and heat, stirring, until thickened. This will take no more than five minutes.

4. Now the mass must be quickly cooled. The easiest way is to put the container in a bowl of cold water.

5. In parallel, you can do the filler. Cut the peeled bananas into slices (not necessarily small) and place in the blender bowl along with the strawberries.

6. Bring the fruit to full homogeneity, transfer the resulting puree to a spacious container for freezing. On top of the strawberry-banana mass, you need to lay out the milk mixture (do not be too lazy to strain it to weed out excess flakes).

7. Stir the contents of the container, once again armed with a mixer.

8. Place the container in the freezer. Make sure that ice cream does not have to coexist with harsh-smelling foods.

9. After 5-8 hours, the treat will be ready. In anticipation of this moment, the solidifying sweetness must be periodically loosened, removing it from the freezer and stirring intensively with a fork (it will be even better if you actively work with a mixer). Ideally, the process repeats every couple of hours.

Ice cream with strawberries and white chocolate

Strawberries - frozen (150 grams)
Cream with a fat content of at least 30 percent (120 milliliters)
White chocolate (1 bar)
Lemon juice (30 milliliters)
Salt (1 pinch)
Cane sugar (60 grams)
Chicken yolks (3 pieces)
Cinnamon and vanilla (added to taste)
Rum or orange liqueur (45 milliliters)

How to make delicious strawberry chocolate ice cream

1. Rinse and dry the berries. Sprinkle with granulated sugar (2 tablespoons), cover with lemon juice and add a spoonful of rum / liqueur. Mash until puree.

2. Place the egg yolks in a bowl. Place in a water bath, add the remaining sugar along with a pinch of salt and begin to beat everything with a mixer. You need to get fluffy foam.

3. Cool the mass by placing the container in a bowl of ice water. Continue to use the mixer until the temperature drops to room temperature.

4. Melt the chocolate bar. Pour into the yolk mixture, add the remaining liquor or rum and whisk again.

5. Stir in the grated strawberries. Repeat the whipping process.

6. Whisk the cream separately. You need to introduce them little by little, stirring the dessert from the bottom up.

7. Arrange the treats in tins (you can use a large container) and send them to the freezer. Ice cream hardens from 2 to 6 hours, depending on the size of the mold.

Ice cream with strawberries and mint

Strawberries (half a kilogram)
Chicken yolks (3 pieces)
Fresh mint (2-3 sprigs)
Heavy cream (350 milliliters)
Granulated sugar (1 glass)

Strawberry Mint Dessert Recipe

1. Rinse the mint sprigs. Put in a saucepan, heavy cream will go there. Heat over low heat, but do not wait to simmer.

2. Put the dishes away from the stove. Cover and let cool.

3. Rinse and peel the strawberries. Mash in a blender until smooth.

4. Strain the cooled cream through a sieve, rub the mint thoroughly with a spoon. Soak the composition in the refrigerator for about an hour.

5. Strawberry puree should be additionally grated to filter out small bones.

6. Whisk the egg yolks with sugar (about 200 grams) until fluffy. Mix with berry puree.

7. Whisk the mint cream separately until the peaks are soft. Add to the bulk, mix well.

8. Place the workpiece in a container. Place in the freezer for 4 hours, every 40 minutes the ice cream should be vigorously loosened with a fork.

Ice cream with almonds

Fresh strawberries (200 grams)
Flour (quarter glass)
Mascarpone cheese (130 grams)
Butter (2 tablespoons)
Chicken yolks (3 pieces)
Milk (half liter)
Granulated sugar (85 grams + dusting)
Vanillin (1 teaspoon)
Almond nuts (50 grams)

Homemade ice cream making process

1. Wash and slice the strawberries. Sprinkle with granulated sugar and place in a hot oven for ten minutes. Support 180 degree mode.

2. Meanwhile, bring the milk to a boil. Pour into a mixture of yolks, ground with vanilla and sugar (4 tablespoons). Whisk thoroughly.

3. Place the composition on the stove and heat to 85 degrees. Let it cool, then add the mascarpone.

4. Combine flour, nuts, butter and 1.5 tablespoons of sugar in a blender bowl. Pound into crumb; then it must be dried in the oven until golden brown (about 6 minutes at 200 degrees).

5. Place the bulk in a container. Mix with baked almond crumbs (separate a small portion for serving) and strawberries, store in the freezer for half an hour.

Kiwi ice cream

Apple juice (half a glass)
Natural yoghurt without additives (120 grams)
Mint (a few leaves to taste)
Strawberries, preferably fresh (1 cup)
Ripe kiwi (3 fruits)
Granulated sugar (45 grams)

How to make berry fruit ice cream

1. Combine 30 grams of sugar and apple juice in a saucepan. Heat until the grains dissolve, but do not boil.

2. Wash and finely chop the mint leaves. Mix with the remaining sugar (can be replaced with powdered sugar) and natural yogurt.

3. Peel the kiwi. Cut into pieces and grind with a blender. Do the same with the strawberries.

4. Divide the apple syrup into two equal portions. Combine one with strawberries, the other with kiwi.

5. Distribute the strawberry mass among the cups (about 1/3 full). Place in the freezer section for 30 minutes.

6. Remove the molds from the freezer. Apply a layer of mint yogurt, so that the contents are 2/3 full of the cups, and return the dessert to the cold.

7. After another half hour, insert wooden sticks and spread the kiwi mass - now to the top.

8. The final ice cream will be ready in a couple of hours. Immerse the molds in hot water for a few seconds, it is much easier to remove them. The delicacy is served immediately.

Remember that the thawed product is absolutely unacceptable to be re-frozen.

Good appetite!

May is coming, which means that summer is approaching, and with it warm days will come. And what could be better than cold strawberry ice cream on a hot summer day? Probably nothing. Today we will prepare it.

In late May - early June, the ripening season for one of your favorite favorite berries, strawberries, begins. In addition to the fact that it has a pleasant taste, it contains a huge amount of vitamins - these are vitamin C, and vitamin B1 and 2, and carotene. It is also rich in phosphorus, iron and calcium, and 100 grams of this product contains only 35 Kcal. But eating strawberries just gets bored so quickly, then you can make some dish from this berry. For example, ice cream.

Strawberry ice cream recipe

by Maxim Frolov Published: April 24, 2014

• Exit: 16 persons
• Training: 4 hours 0 minutes
• Cooking: 20 minutes
• Total: 4 hours 20 minutes

May is coming, which means that summer is coming, and with it will come ...

Ingredients

• 3 tbsp. lean
• 280 gr.
• 1 tsp
• 9 pcs.
• 3 tbsp. fatty
• 500 gr.

Instructions

1. I usually make the same base for any ice cream - be it mint, cinnamon or fruit ice cream. Try to cook it once, and you will understand why I do this. Pour 3 cups of milk into a saucepan and heat it over medium heat.
2. Add sugar to the milk and mix until the latter is completely dissolved.
   
   
3. At this point, I add vanilla to the milk mixture. Only I do not use ordinary vanillin, but squeeze it out of vanilla pods. Once a good friend of mine brought me a whole half bag of these pods, so now I have an inexhaustible supply of them in my closet. But, in principle, you can get by with ordinary vanilla.
   
   
4. Add vanilla to sweet milk, beat and bring to a boil. The key word here is almost - watch carefully so that the milk does not boil, if this happens, then immediately reduce the heat.
   
   
5. Now we separate the egg yolks from the whites ...
   
   
6. ... and beat thoroughly until you no longer feel your hand.
   
   
7. The next step is very, very slowly, we begin to pour in the milk mixture to the yolks, while continuing to beat them. Again, it is necessary to mix sweet milk with eggs gradually to prevent premature curdling of egg yolks.
   
   
8. Pour the hardened yolk mixture into a saucepan and cook over medium heat, stirring constantly, for about two to three minutes.
   
   
9. You should have a mixture like this.
   
   
10. Now we pass the mixture through a sieve into a separate bowl - this is necessary in order to separate the curdled yolks from the egg-milk mixture.
    
    
11. We throw out all that remains in the sieve. And pour 3 cups of heavy cream into the strained liquid.
    
    
12. Then just mix the resulting base, cover it with cling film and put it in the refrigerator for at least 2 hours. After that, the ice cream base is ready, and you can add any filling to it. Next I will use strawberries.
    
    
13. Peel and rinse the strawberries, load them into a blender and add a small amount of sugar.
    
    
14. Turn on the food processor and grind the strawberries until they turn into a homogeneous puree-like mass.
    
    
15. Once the frozen base has cooled sufficiently, remove it from the refrigerator and mix with the strawberry puree. This stage will require an iron will from you so as not to succumb to the temptation and not drink the resulting cocktail.
    
    
16. Now we pour the ice cream into molds and load it into the freezer for several hours, and preferably overnight. Yes, when making strawberry ice cream, we need all our will to finish it to the end.
    
    
17. We decorate the ice cream with fresh strawberries and serve! I'll tell you a secret that I myself rarely reached the last stage of the recipe for this wonderful dessert - everything was eaten by me or my family during the preparation process. Enjoy!
    
    

Jan 29 2017

Homemade frozen strawberry ice cream

I am glad to welcome everyone visiting the website "Vegetarian in the Kitchen"!

I have a lot of frozen strawberries in my freezer this year. I already cooked jam from it and made syrups, added to cereals. It's time to come up with something new and tasty.

Why not make some ice cream? Do you only want it in the summer? Well, in summer, of course, we will make it from fresh berries, and now the berries from the freezer will remind us of the taste of summer.

The recipes are very simple, easy to prepare at home, literally 5-10 minutes, and the delicious treat is already ready.

• Remove the frozen strawberries from the freezer, you do not need to defrost them strongly, but just wash them under cool water so that the berries separate from each other.
• If you want the texture of the ice cream to be uniform, you can strain the strawberry puree through a sieve.
• Constant kneading is the secret to making homemade ice cream. It should be infused for at least 5-6, and preferably 10 hours, moreover, every hour it must be taken out and whipped, breaking the formed ice. Be sure to let the ice cream brew, do not rush to take it out.
• Syrups and other liquid additives are best added before freezing, and nuts, chocolate, and fruits after.
• Ice cream should be stored in the refrigerator under a closed lid so that it does not pick up foreign odors.

Homemade strawberry yogurt ice cream recipe

• Frozen strawberries - 200 g
• Natural yogurt without additives one glass
• natural honey - 2 tbsp
• freshly squeezed 1 tsp
• vanillin a little
• some candied fruit

We take a blender and put all the ingredients in the bowl at once, except for candied fruits. Beat well for five minutes or more.

Now we put it in a container and in the freezer for several hours. Remember to stir once an hour. We add candied fruits already when serving.

Strawberry ice cream with sour cream

Put the already ground berries in the blender bowl, add sour cream and sugar. Mix in the freezer as well.

Sugar can be less or honey can be used instead.

Frozen strawberry ice cream with milk

Grind the strawberries in a blender along with three tablespoons of sugar and send to the freezer for now.

Now beat 3 chicken yolks in milk with 3 tablespoons of sugar, add vanillin there and put on the stove over low heat. Stir all the time and do not let it boil, as soon as foam begins to appear, immediately remove and cool. Cool down and immediately into the freezer until thick.

Now mix the milk mass with the strawberry mass, preferably with a blender, until smooth. At the end, add candied fruits and gently mix with a fork so that the candied fruits are distributed throughout the mass and can be served immediately. Or you can put it in the freezer. Stored for a long time.

Strawberry ice cream with condensed milk

First, beat the berries, then add the condensed milk and bring until smooth. And the ice cream is almost ready. You can add candied fruits or grated chocolate.

Homemade strawberry ice cream with cream and condensed milk

First you need to whip the cream in a blender until creamy. Add condensed milk and beat more until you get a fluffy mass. Beat the strawberries separately with sugar and filter, now add to the creamy milk mass, plus a little vanillin.

Put it in a container and in the freezer for 6 hours. Do not forget to stir every hour.

When the ice cream has hardened, place in the bowls and drizzle with melted chocolate and strawberry syrup.

With such a wonderful dessert you can please your loved ones even in winter. Homemade ice cream will not leave anyone indifferent. It is tasty and healthy. And how it raises the mood!

By the way, here are some more recipes for strawberry goodies that can be prepared even from frozen strawberries: