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Add the milk, cream, and 1/2 cup of the sugar to a large saucepan. Over medium heat, warm the mixture until it is very warm (175 degrees), about 5 minutes. It should be steaming but not simmering. Beat the eggs and remaining sugar. While the mixture is heating, combine the egg yolks with the remaining cup of sugar.

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In a medium saucepan, stir together the milk, cream and ½ cup of the sugar. Heat over medium-low heat until hot, but not bubbling. In a large bowl, whisk together the egg yolks and remaining ½ cup of sugar, minus two tablespoons that will go with the strawberry puree, until light in color, about two minutes.

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2. In a medium bowl, whisk the condensed milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, vanilla and strawberries. Whip to a hard-peak consistency. 3. Stir in the mini chocolate chips once it reaches a hard-peak consistency. 4. Transfer the ice cream into a freezer-safe air-tight container, ice cream tub or pan.

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Make the cream mixture. Combine the mashed strawberries, milk, cream, sugar, vanilla, and salt in a large bowl. Add the drops of red food coloring if you prefer a vibrant color. 3. Churn the ice cream. Pour the mixture into an ice cream maker and churn it according to the manufacturer's instructions.

FileStrawberry ice cream.jpg Wikimedia Commons

Ice Cream Mixture: Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high to aerate and combine. Place cream in another bowl. Use electric beater to beat into stiff peaks - about 3 minutes on high. Add a dollop of cream into the strawberry mixture.

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Ah, the old ice cream truck; summertime deliverer of deliciousness. We vividly remember, as kids, running like we were being chased by a pack of stray dogs for several minutes in order to flag.

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In a small bowl, whisk together ½ cup of the chilled roasted strawberry puree and ¼ cup of the softly frozen crème fraîche ice cream to make the roasted strawberry swirl. Combine crème fraîche ice cream and strawberry swirl. Spread half the crème fraîche ice cream evenly into the bottom of a container.

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Pour the ice cream into a shallow container such as a 9x13 pan. Place it in the freezer. Mix it every 15 to 20 minutes using a stiff whisk or a handheld mixer, until it reaches the consistency of soft serve ice cream (about 2 hours). Transfer to a freezer container and freeze at least two hours.

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Process until the strawberries are a fine powder. Set aside. Add the heavy cream, vanilla extract, pinch of salt, and red food coloring (if using) to a large bowl or bowl of a stand mixer fitted with the whisk attachment. Whip on low speed with an electric hand mixer and whisk attachment or with the stand mixer.

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In the bowl of a stand mixer or with a hand mixer, beat one cup of the heavy whipping cream until soft peaks form; add 1-3 tablespoons of powdered sugar and a splash of vanilla. Beat the cream mixture until stiff peaks form. Then, scoop the whipped cream into a bowl and place it in the fridge until ready to use.

FileStrawberry Ice Cream with Strawberries 01.jpg Wikimedia Commons

Hull and wash strawberries and slice in half. Place into a blender or food processor. Blend until fruit is pureed. Measure out 1 1/2 cups of the puree and pour back into the blender. Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed.

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Pour the milk and cream into a large saucepan. Split the vanilla pod and use a paring knife to scrape out the seeds. Place the vanilla seeds and pod into the milk and cream. Bring the saucepan almost to the boil. Take the saucepan off the heat. Allow the vanilla to infuse the milk and cream for about 20 minutes.

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In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

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Prepare strawberries by removing stems and chopping into 1/2-inch size pieces. Add strawberries to a large bowl with 1/4 cup granulated sugar and lemon juice, toss to combine. Cover and chill 4-6 hours or overnight. Meanwhile, add 1 cup heavy cream and vanilla to a medium bowl with mesh strainer set on top. Set aside.

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In a saucepan over medium heat, add 2 cups of diced strawberries (one pint) and ½ cup of granulated sugar. Bring to a simmer, reduce head to medium-low, and cook for 10 minutes, stirring occasionally. Remove from heat and mash with a potato masher. Cook for an additional 5 minutes - sauce will thicken slightly.

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Instructions. Add strawberries, bananas, and lemon juice to a blender and blend until smooth. Strain using a mesh strainer and discard seeds. Mix in the milk, cream, sugar and vanilla extract in with the strawberry and banana puree. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.