ISO: ISO Michael in Tampa or anyone else w/ice cream-making experience...

[andreaindc]

My 4-year old and I made a recipe for strawberry ice cream yesterday at her request. (We made it without eggs, just because this was the recipe I had to hand.) She thought it was good, but says she likes the "ice cream at the store" better.

I know there are different types of recipes, some with egg custard, some with cream, etc. I'm a bit in the dark as to what makes a really creamy ice cream.

She loves vanilla, chocolate, coffee, mint, and strawberry ice cream, so along with any guidance, if you have any recipes that you think would suit a 4-year old's taste, I'd appreciate it if you would post them.

Thanks.

 

[charlie]

Hi Andrea here's a REC: Fresh Strawberry Ice Cream I really like--I don't know how...

Your recipe treat the strawberries, but pureeing with sugar sweetens them and also prevents the formation of ice crystals.

A well made custard makes a very smooth creamy ice cream. I guess that you are using a machine that does not use ice and salt where the proportion of those affects the texture. I find that over processing tends to make ice cream made in the modern machines a bit grainy. Stop churning when the cream is still a little soft and then harden (ripen) in the freezer.

Young people tend to like things a little sweeter, so experiment with recipes that use more sugar than others. The ripeness of the fruit also contributes to sweetness, of course. Fruit like bananas made an exceptionally smooth ice cream because of the texture of the fruit.

Hope this helps!!

FRESH STRAWBERRY ICE CREAM

Recipe By :Gourmet/June 2001
Serving Size : 5 Makes 5 Cups

1 3/4 cups heavy cream
3 strips lemon zest -- (3- by 1-inch)
1/8 teaspoon salt
2 large eggs
3/4 cup sugar -- divided
1 pound strawberries -- (3 cups) trimmed and quartered
1 tablespoon fresh lemon juice

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, covered, 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.

 

[bobbijoaz]

I made this for some people who said that they

that they couldn't stand tofu. I said I could make something with tofu that they would like. They loved it! I make it for myself as I am lactose intolerant.

Strawberry Tofuti

Ingredients:

1 pkg. soft tofu
1 cup brown sugar
1 pkg. strawberries, frozen

Directions:

Put the strawberries and the brown sugar in the blender and puree. Add the tofu and blend until mixed.

Place mix into an ice cream machine and stir until soft frozen state. Put in freezer to finish freezing.

Serves: 6

 

[jerr]

My Favourite Strawberry Ice Cream

Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.




3 cups half-and-half
6 egg yolks
1 cup sugar
Pinch of salt
2 cups sliced strawberries
1 tsp. vanilla extract



In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.

In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Williams-Sonoma Kitchen.

 

[andreaindc]

Thanks so much! We'll be trying these this week.