The Pioneer Woman Makes Strawberry Ice Cream | The Pioneer Woman | Food Network
Ree Drummond's homemade strawberry ice cream tastes just like SUMMER! 🍓🍨
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Get the recipe ► https://foodtv.com/2VwCL2a
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Strawberry Ice Cream
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 7 hr 5 min (includes chilling and freezing times)
Active: 35 min
Yield: 16 servings
Ingredients
3 cups half-and-half
2 cups plus 2 tablespoons sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
9 large egg yolks
3 cups heavy cream
1 pound strawberries, hulled, plus extra for serving
Directions
Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling.
In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time.
(The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes.
Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.
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#ThePioneerWoman #ReeDrummond #FoodNetwork #StrawberryIceCream
The Pioneer Woman Makes Strawberry Ice Cream | The Pioneer Woman | Food Network
https://youtu.be/n4tHdyAi6Zc
Видео The Pioneer Woman Makes Strawberry Ice Cream | The Pioneer Woman | Food Network канала Food Network
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/2VwCL2a
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Strawberry Ice Cream
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 7 hr 5 min (includes chilling and freezing times)
Active: 35 min
Yield: 16 servings
Ingredients
3 cups half-and-half
2 cups plus 2 tablespoons sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
9 large egg yolks
3 cups heavy cream
1 pound strawberries, hulled, plus extra for serving
Directions
Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling.
In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time.
(The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes.
Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.
https://www.instagram.com/thepioneerwoman/
https://twitter.com/thepioneerwoman
https://www.facebook.com/thepioneerwoman/
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#ThePioneerWoman #ReeDrummond #FoodNetwork #StrawberryIceCream
The Pioneer Woman Makes Strawberry Ice Cream | The Pioneer Woman | Food Network
https://youtu.be/n4tHdyAi6Zc
Видео The Pioneer Woman Makes Strawberry Ice Cream | The Pioneer Woman | Food Network канала Food Network
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