Strawberry Ice Cream Day 2025 is on Wednesday, January 15, 2025: Can puppies eat strawberry ice cream?
Wednesday, January 15, 2025 is Strawberry Ice Cream Day 2025. It's National Strawberry Ice Cream Day! Seriously? - Tulsa Food I love ice cream. Strawberry
Red-colored, ripe, juicy bananas churned and frozen with a few fresh cream and a little of sugar is that's needed to create a scrumptious strawberry frozen treats. So that as it’s Strawberry Ice Cream Day, its not necessary to become named Ben or Jerry to celebrate – everybody can also enjoy a bowlful!Versions of frozen treats and fruit ices return for 1000's of years. As sometime ago as 3000 BC, individuals China would serve their visitors sweetened juices combined with snow or ice particles.Fruit ice creams continue being very popular, with strawberry ranking third after vanilla and chocolate. This isn't an unexpected, thinking about how refreshing and mouth-wateringly wonderful a bowl or cone of strawberry frozen treats is! Celebrate its big day today with a visit to the frozen treats parlor or supermarket and say a really berry hello towards the sweet strawberry!
I would wait until the training is all done but please do not feed them chocolate ice cream. Chocolate I hear is very bad for them.
Looking for a Strawberry Ice cream recipe from Dolly Madison?
Strawberry Ice Cream
This strawberry ice cream recipe is taken from the recipe book "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.
This easy dessert recipe might be similar to the one used by Dolley Madison's White House chef. It is a very easy dessert recipe to make.
Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream and freeze. Raspberries, pineapple and other fruits made the same.
Strawberry Ice Cream Recipes
These strawberry ice cream recipes are taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit and Windsor, in 1891.
Widow Bedott's Strawberry Ice Cream
As the "Widow Bedott," of Nettleton, Mo., gives one to the Blade, which is perfectly plain, I will give it first. She says: "Rub 1 pint of ripe strawberries through a sieve, add 1 quart of cream, 3/4 lb of white sugar and freeze."
Remarks. --No foolin' with this; it is perfect, having the pure flavor of the strawberry and the richness of the cream itself, without alloy. But, as some persons will want a more elaborate one, we give the following, although I do not know its originator:
Ice Cream Recipe With Strawberries, Or Peaches
Fruit frozen with custard may not be particularly good for the digestion, but as it is a popular dish, it is well to know how to insure success when preparing it.
Take 1 quart of milk and 1 quart of cream, 6 eggs, 3 cups of sugar. It is a good plan when making any custard to beat the yolks of the eggs and the sugar together; then all the lumps can be crushed without difficulty and there is less danger of the eggs looking stringy. To this quantity of custard, one large pint of ripe berries, or peaches cut in small pieces, is the due allowance. To my taste, 1 quart is not too many. Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a farina kettle, or in a pail set in a pan of water. When thick, take from the fire, remembering that it will be a good deal thicker when it is cold. When cold, stir in the fruit, and freeze as you do any ice cream.
Remarks. --This was published in the London Free Press (Ont.), sent me by my daughter, Mrs. D. Mills, living there, and I will vouch for it, and support the writer in the use of the quart instead of a pint of the berries. Strawberries, raspberries (red or black), blackberries, either should be perfectly ripe, or perfectly ripe peaches, cut into quite small pieces, may be used with satisfaction without other flavoring. Mix in well just before putting into the freezer. --Dr. Chase
Strawberry Ice Cream
This strawberry ice cream recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.
Reduce one quart of strawberries to a pulp. Do this with a potato masher in a large porcelain bowl. Stir into this gradually one pound of pulverized sugar, then stir in three pints of cream, and freeze. Serve in small nests of spun sugar, or fill the cream in eggs made of meringue, and lay one in each nest. The effect is very pretty. Cherry Ice may be served instead of the cream, or both. Of course, this is meant for company only.
Strawberry Or Raspberry Ice Cream Recipe
This strawberry ice cream recipe is taken from the book "Practical Housewifery" by Marion Harland, published by Scribner, Armstrong & Co., New York, in 1874.
1 quart ripe sweet berries. 1 lb sugar. 1 quart fresh cream. Scatter half the sugar over the berries and let them stand three hours. Press and mash them, and strain them through a thin muslin bag. Add the rest of the sugar, and when dissolved, beat in the cream little by little. Freeze rapidly, opening the freezer, if it is not a patent one, several times to beat and stir. Or, you may have a pint of whole berries, unsugared, ready to stir in when the cream is frozen to the consistency of stiff mush. In this case, add a cup more sugar to the quart of crushed berries.
***SEE all strawberry recipes at homemade-dessert-recipes.com
How do I make ice cream?
Strawberry Ice Cream Recipe
Ingredients
750ml of single cream
5 egg yolks beaten
150g caster sugar
350g fresh Strawberries
Strawberry Ice Cream Recipe
Wash the Strawberries and puree the fruit in a jug using a hand blender and put to one side. Now make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks and sugar. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom burning.
You need to bring this almost to the boil but not quite. This ensures the egg is cooked into the mixture and the sugar has all dissolved. Pour into a cold jug and leave to cool down. When cool mix in the fruit puree and put the mix in your Ice Cream Maker, following the manufacturer's recipe timing. Alternatively you can freeze it in the freezer but Ice Cream makers freeze more quickly producing smaller ice crystals.
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chocolate Ice Cream Recipe
Ingredients
750ml of single cream
5 egg yolks beaten
150g caster sugar
finest cocaa powder
Chocolate ice Cream Recipe
Make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks and sugar . Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom burning. You need to bring this almost to the boil but not quite.
This ensures the egg is cooked into the mixture and the sugar has all dissolved.While it is coming to the boil put in four table spoons of cocoa powder Pour into a cold jug and leave to cool down take out the vanilla pod skins but leave in the seed to keep the a vanilla flavour. When cool put the mix in your Ice Cream Maker, following the manufacturer's recipe timing. Alternatively you can freeze it in the freezer but Ice Cream makers freeze more quickly producing smaller ice crystals.
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Vanilla Ice Cream Recipe
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Ingredients
750ml of single cream
5 egg yolks beaten
150g caster sugar
2 vanilla pods
Vanilla Ice Cream Recipe
Firstly cut down the two vanills pods with a sharp knife then scrape out all the seeds with the back of your knife. put it to one side. Make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks, sugar vanilla pods. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom burning. You need to bring this almost to the boil but not quite. This ensures the egg is cooked into the mixture and the sugar has all dissolved. Pour into a cold jug and leave to cool down take out the vanilla pod skins but leave in the seed to keep the a vanilla flavour. When cool put the mix in your Ice Cream Maker, following the manufacturer's recipe timing. Alternatively you can freeze it in the freezer but Ice Cream makers freeze more quickly producing smaller ice crystals.
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Homemade Ice Cream Without an Ice Cream Maker
Here is a way to make fresh homemade ice cream by hand in much less time than it normally takes with a home ice cream maker.
The freezing time for the ice cream is much faster because we freeze each serving in its own batch of ice and salt. Another factor in freezing it so quickly is that our serving is in a thin, flat, container, so the ice and salt can contact more of the ice cream at once.
We also use a recipe that is particularly delicious.
What you need
½ cup sugar
¼ teaspoon salt
1 cup milk
3 beaten egg yolks
1 tablespoon vanilla extract
2 cups chilled whipping cream
Optional:
2 cups fresh strawberries and extra ½ cup sugar
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The cooking phase can be done a day or two ahead of time, so no one has to wait for the really fun part.
Set out all of the ingredients so everything is easily at hand.
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Put the sugar, salt, and milk into the top pan of a double boiler. The water in the bottom part of the double boiler will boil, and the temperature will never rise above the boiling point of water. This ensures that we don't overcook the mixture, even if we get distracted.
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Stir the 3 beaten egg yolks into the milk and sugar.
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Cook the mixture over boiling water until you can see bubbles forming around the edges of the mixture.
The mixture is done when it is somewhat thick, and coats the spoon.
Let the mixture cool to room temperature.
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When the custard has cooled, stir in the vanilla extract and the heavy whipping cream.
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The fun part is about to begin. This is where having a bunch of kids to help is really nice.
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Pour a cup of the ice cream mixture into a plastic zip-lock sandwich bag.
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Zip the bag closed, and put it into another sandwich bag for safety, and zip that one closed as well.
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Fill a gallon size food storage zip-lock bag about one third full of ice cubes. Add a cup of salt (we used rock salt, but any kind will do).
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Zip the large bag closed, and wrap it in a towel to keep fingers from getting too cold.
Make a bag for everyone (this recipe will make enough for three or four servings, and you can double or quadruple the recipe if you are having a party).
Now have each person squish the little bag around in the salt and ice, making sure that the ice contacts the little bag as much as possible, and that the little bag gets lots of kneading, to keep the ice crystals tiny, so the ice cream is very smooth.
The kneading stage takes 10 minutes. You can let the ice cream sit in the ice for another 5 minutes if you like harder ice cream, although continuing to knead it for the extra 5 minutes is also OK to do if you're having fun.
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You will know the ice cream is done by feeling the mixture become a paste instead of a liquid. When you take the little bag out of the ice, wipe off the salt water, and then remove the outer bag carefully, so you don't get salt in the ice cream. The little bag will stand up in the bowl, because it is a frozen paste.
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You can spoon the ice cream into a bowl if you like, or just eat it out of the bag.
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If you like strawberry ice cream, mash 2 cups of strawberries with a half cup of sugar, and add a half cup to each small bag before closing it up and putting it in the ice.
The result is an amazingly delicious homemade ice cream.
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