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Full Online Book HomeLearning KitchenDairy - Ice Cream - Strawberry-sour Cream Ice Cream
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Dairy - Ice Cream -  Strawberry-sour Cream Ice Cream Post by :candy123 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1802

Click below to download : Dairy - Ice Cream - Strawberry-sour Cream Ice Cream (Format : PDF)

Dairy - Ice Cream - Strawberry-sour Cream Ice Cream

2 1/2 cups fresh strawberries, rinsed and hulled
1 cup sugar-divided
1 cup sour cream
1 1/2 cups half and half
2 teaspoons vanilla extract
1/4 teaspoon almond extract


Hull the strawberries and place in a 3 to 4 quart pan. Coarsely mash the berries with a potato masher. Add 1/2 cup sugar and stir over medium heat until mixture begins to bubble, 2 to 3 minutes.

Nest pan in a bowl of ice water 5 to 10 minutes. Remove pan from ice water.

Add the remaining 1/2 cup sugar, sour cream, half and half, vanilla and almond extracts to the strawberry mixture. Stir until blended (mixture will be streaked)

(At this point I refrigerated the mixture over night altho the directions did not say to.)

Pour into and ice cream maker (1 1/2 quart or larger) Freeze according to Manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops

Spoon out and serve softly frozen, or freeze airtight in the freezer up to 1 week
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2 cups sugar 1/4 teaspoon salt 2 cups milk, plus more as needed 4 eggs 3 cups quartered strawberries -- divided 1/3 cup brown sugar 1 (8 ounce) package cream cheese -- at room temperature 3 to 4 cups half-and-half 1 tablespoon fresh lemon juice 1 tablespoon vanilla extract 3/4 cup finely chopped pecans -- optional Combine sugar, salt, and 2 cups milk in food processor or blender; blend< until sugar is dissolved. Add eggs; blend until well mixed. Pour into a medium-size saucepan and cook over medium heat, stirring constantly, until mixture begins to thicken, about 10 minutes. Refrigerate
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2 cups sugar 2 cups water 5 cups quartered strawberries (about 4 pints) 2 cups low-fat buttermilk Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely. Place strawberries in a blender, and process until smooth. Add strawberry puree and buttermilk to sugar syrup; stir to combine. (I would definitely recommend chilling the mixture thoroughly at this point!) Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Preparation Time: 60 minutes Cooking Time: 3 minutes Servings/Serving Size: Yield:
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