Best 3 Strawberry Lemon Ice Cream Recipes

STRAWBERRY-LEMON ICE CREAM

Steps:

• Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a bowl; stir gently. Cover and store in the refrigerator for about 2 hours.
• Meanwhile, mix milk and remaining sugar in a bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla extract, and some juice from the strawberries, but not the berries themselves.
• Add the mixture to an ice cream maker and churn according to manufacturer's instructions, about 20 minutes.
• About 10 minutes before the ice cream is finished, puree most of the strawberries in a food processor or blender; reserve a few berries to slice for a garnish. Add the strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

STRAWBERRY CRUNCH ICE CREAM BARS

Steps:

• For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
• Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
• Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
• Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
• Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.

STRAWBERRY ICE CREAM

Steps:

• In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl. Stir in 1/2 cup of the sugar and the lemon juice and chill the mixture, covered for two hours.
• In a heavy saucepan combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring. In a bowl beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper. Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer's instructions.