Strawberry Ice Cream Recipes

Try A Homemade Strawberry Ice Cream Recipe From Grandma's Collection

Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream and freeze. Raspberries, pineapple and other fruits made the same.

Widow Bedott's Strawberry Ice Cream

As the "Widow Bedott," of Nettleton, Mo., gives one to the Blade, which is perfectly plain, I will give it first. She says: "Rub 1 pint of ripe strawberries through a sieve, add 1 quart of cream, 3/4 lb of white sugar and freeze."

Remarks. --No foolin' with this; it is perfect, having the pure flavor of the strawberry and the richness of the cream itself, without alloy. But, as some persons will want a more elaborate one, we give the following, although I do not know its originator:

Ice Cream Recipe With Strawberries, Or Peaches

Fruit frozen with custard may not be particularly good for the digestion, but as it is a popular dish, it is well to know how to insure success when preparing it.

Take 1 quart of milk and 1 quart of cream, 6 eggs, 3 cups of sugar. It is a good plan when making any custard to beat the yolks of the eggs and the sugar together; then all the lumps can be crushed without difficulty and there is less danger of the eggs looking stringy. To this quantity of custard, one large pint of ripe berries, or peaches cut in small pieces, is the due allowance. To my taste, 1 quart is not too many.

Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a farina kettle (double boiler), or in a pail set in a pan of water. When thick, take from the fire, remembering that it will be a good deal thicker when it is cold. When cold, stir in the fruit, and freeze as you do any ice cream.

Remarks. --This was published in the London Free Press (Ont.), sent me by my daughter, Mrs. D. Mills, living there, and I will vouch for it, and support the writer in the use of the quart instead of a pint of the berries. Strawberries, raspberries (red or black), blackberries, either should be perfectly ripe, or perfectly ripe peaches, cut into quite small pieces, may be used with satisfaction without other flavoring. Mix in well just before putting into the freezer. --Dr. Chase

Reduce one quart of strawberries to a pulp. Do this with a potato masher in a large porcelain bowl. Stir into this gradually one pound of pulverized sugar, then stir in three pints of cream, and freeze. Serve in small nests of spun sugar, or fill the cream in eggs made of meringue, and lay one in each nest. The effect is very pretty. Cherry Ice may be served instead of the cream, or both. Of course, this is meant for company only.

1 quart strawberries, 3/4 cup sugar, 1 teaspoon vanilla, pinch of salt, 1 cup evaporated milk, 1/2 cup condensed milk or 2 cups whipping cream. Wash and stem the berries. Add sugar and heat to boiling. Remove from fire and run through a sieve. Add salt and allow this berry mixture to cool. Add the condensed milk. Add vanilla. Pour into freezing tray and allow to freeze without agitating. If fresh cream is used, fold in two cups of whipped cream to the above berry mixture. More sugar can be added if necessary. Add vanilla, and pour into freezing tray, stirring with a spoon from front to back of tray once during the freezing process. Makes eight servings.

1 lb fresh strawberries, 2 eggs, 3 gills milk, 3 gills cream, 6 ounces sugar, a few drops of carmine. Sprinkle the strawberries with the sugar and allow them to stand a little while, then rub them through a hair sieve. Make custard of eggs and milk, and when cold, mix with the whipped cream and puree of strawberries. Put all into the charged ice cream freezer and freeze dry.

Sprinkle 2 cups of sugar over 2 quarts of strawberries; mash them and let them stand 1/2 hour or until the sugar is dissolved. Meanwhile, prepare the ice and pack the freezer; turn the berries into a large square of cheesecloth which has been placed over a bowl; gather up the edges of the cloth, twist them, and squeeze as long as any juice or pulp will come; then empty the pulp and seeds left in the cloth into a pan, and pour on gradually about 1 pint of milk, and mix it well with the pulp until the pulp is separated from the seeds; squeeze again until perfectly dry.

There should be nothing left in the cloth save a ball of seeds. The pulp will thicken the milk, and it is much nicer than the juice alone. Add to this pulpy juice as much cream as you may have, from 1 cup to 3 pints, and sugar to make it very sweet. The cream should be scalded and cooled. Freeze as usual.

This is delicious and a great improvement over that made by simply mashing the fruit, where the presence of the seeds is objectionable. Make other berry ice cream in the same manner.

Hull a pound of ripe strawberries; sprinkle a quarter of a pound of powdered sugar over them, and rub them through a sieve. Mix with the puree its measure of cream, whipped; and freeze.