• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Old Fashioned Strawberry Ice Cream

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 pt Strawberries
  • 1 c Sugar
  • 1 Egg
  • 1 c Half and half
  • 1 t Vanilla
  • 3 c Heavy cream
  • Hull the berries and cut the larger ones in half.
  • Place the berries in a double boiler and add 1/2 cup
  • sugar. Heat for 10-15 minutes, stirring occasionally,
  • until the fruit is very soft. Puree the fruit in a
  • blender. You can strain the deeds out of the puree,
  • but you don't have to. Transfer puree to a bowl and
  • cool in the refrigerator. Put the egg, half and half,
  • remaining sugar and vanilla extract in the blender and
  • blend on medium speed till mixture is smooth and the
  • sugar is dissolved. Slowly add the cream and continue
  • blending on low speed for 30 seconds. Transfer the
  • mixture to your ice cream freezer and freeze according
  • to manufacturer's instructions. When the ice cream is
  • about half frozen, add the strawberry puree to the
  • mixture. Continue freezing. Makes slightly more than 1
  • quart.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Old Fashioned Strawberry Tart
Categories: Cooking liv, Import
Yield: 1 Servings

1 Stick unsalted butter
1/4 c Sugar
1 ts Vanilla extract
1 Egg yolk
1 1/4 c Cake flour

1 c Milk
1/4 c Sugar
3 Egg yolks
3 tb Flour
1 ts Vanilla
2 pt Strawberries; up to 3

1 c Strawberry preserves
2 tb Kirsch

1/2 c Toasted; sliced almonds
Confectioners sugar

For the dough, beat the butter and sugar with the paddle on medium speed
until very soft and light. Beat in the vanilla and the yolk and continue
beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift
the cake flour and add to the butter mixture. Pulse the mixer on and off to
incorporate the flour. Scrape the dough onto a piece of plastic, wrap and
chill it until firm.

For the pastry cream, combine the milk and half the sugar in a saucepan
over low heat. Whisk the yolks with the remaining sugar and sift the flour
over and whisk it in. Beat 1/3 of the boiling milk into the yolk mixture
and return the remaining milk to a boil. Beat the yolk mixture into the
boiling milk and continue beating until the cream thickens and comes to a
boil. Remove from heat and stir in the vanilla. Scrape the cream onto a
clean plate, cover with plastic wrap and chill.

Roll the dough and fit it into a 10- to 11-inch tart pan or several
individual tart pans. Cut a disk of parchment paper to fit the inside of
the dough and fill with dried beans. Bake the tart shell at 325 degrees
about 20 minutes, until set. Remove the paper and beans and continue baking
5 minutes more to color the pastry. Do not over-bake. Cool the shell in the

Spread the cooled pastry cream on the cooled tart shell. Rinse, hull and
halve the berries and arrange them on the pastry cream. Bring the preserves
and Kirsch to a boil and strain. Reduce to thicken if necessary. Brush the
glaze on the berries. Edge the tart with the almonds and sprinkle the
almonds with the confectioners' sugar.

Notes: Recipe courtesy of Nick Malgieri

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