Best 5 Strawberry Snow Ice Cream Recipes

STRAWBERRY SNOW CREAM

Steps:

• Gather snow in large bowl. Sprinkle with sugar, then drizzle with whipping cream, stirring to mix and adding just enough cream to make an ice cream-like consistency. Add strawberry syrup; stir until blended.
• Scoop snow cream into 2 small bowls or paper cups. Garnish with sprinkles. Serve with a spoon.

STRAWBERRY SNOW ICE CREAM

Steps:

• In a blender or food processor, purée strawberries.
• In a large mixing bowl, combine milk, strawberry purée and sugar until sugar dissolves.
• Blend in clean snow until it has reached the desired consistency.
• Serve immediately or freeze.

MARTHA'S STRAWBERRY ICE CREAM

Steps:

• In a blender, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
• Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
• Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
• Process puree mixture in an ice cream maker according to manufacturer's instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.

STRAWBERRY SNOW ICE CREAM

Steps:

• Mix strawberry powder into the milk before you get started. It does not dissolve (if you want something that dissolves a little better, though not fully, use freeze-dried strawberries and powder them)
• Scoop the snow into a mixing bowl.
• Mix in the rest of the ingredients.
• Stir until fully incorporated. You'll find that it gets crumbly at first, but keep mixing. As the snow begins to melt a little, it quickly incorporates together and becomes creamy. If you find it is too liquidy, add a little more snow.
• Freeze any excess. Allow to sit for a few moments and mix again to get the creamy texture you desire.

STRAWBERRY ICE CREAM

Steps:

• Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
• Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
• Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
• Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.