Best 6 Fruit And Ice Cream Excellence Recipes

FRUIT ICE CREAM

Steps:

• Place the frozen fruit and frozen bananas in a blender or a food processor.
• Then add in the water.
• Blend or process on high speed for a few minutes until the mixture is completely smooth.
• You can enjoy the ice cream as is or you can move the mixture to a freezer safe container (like a loaf pan) and freeze for 2-3 hours to allow the ice cream to firm up if you prefer.
• Then the ice cream is ready to serve and enjoy!

FRUITY OIL ICE CREAM

Steps:

• Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
• In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F, approximately 5 to 7 minutes. Strain the mixture through a fine mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40 degrees or below.
• Pour into an ice cream maker and process according to the manufacturer's directions, approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden. If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving.

FRUIT ICE CREAM (DAIRY-FREE & RAW FOOD)

Steps:

• Place all ingredients in blender or food processor & puree until totally blended.
• If desired, add sweetner such as agave nectar, to taste.
• Place in freezer-safe bowl with lid & freeze until hard.
• Scrape out to serve & enjoy!

FRESH FRUIT ICE TRIO: LIME, WATERMELON & PINEAPPLE

Steps:

• LIME
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Add the Lime Juice and Freeze Pour the simple syrup and lime juice in a 9 by 11-inch nonreactive baking pan and stir in the lime zest. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. Allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• WATERMELON
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Watermelon and Freeze Puree the watermelon chunks (it is fine if small seeds are still attached) in a blender until smooth. Pour the simple syrup, lime juice, and watermelon puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• PINEAPPLE
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Pineapple and Freeze Puree the pineapple chunks in a blender until smooth. Pour the simple syrup and pineapple puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.

FIVE MINUTE ICE CREAM

Steps:

• Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

SUPER-EASY FRUIT ICE CREAM

Steps:

• Mash or purée the strawberries and mango in two separate bowls. In another bowl, add the lemon juice and the banana and mash.
• Beat the condensed milk and cream in a large bowl with an electric whisk until thick and quite stiff, a bit like clotted cream. Divide the mixture between the three bowls. Fold a fruit purée into each. Transfer each one into a freezer container and freeze until solid.
• Purée the kiwi and sieve out any seeds if you like. Serve a scoop of each ice cream in bowls or sundae dishes and top with the kiwi sauce, sprinkles, or the chopped fruit.