So i’m scanning Jeni’s Roasted Strawberry and also Buttermilk ice cream Cream recipe and Isee it calls because that apint that strawberries. What does apint of strawberries also mean? Iused to drink apint of milk as agrowing teenage boy. I have traded that practice for apint the beer this days. Either method it’s difficult to imagine the apint (or aquart or agallon) is agood measurement for fruit. Abushel, sure. Ican get behind the idea the abushel. Yet apint? no apint ameasurement of fluid volume?

A lot of recipes call for strawberry by the pint or quart. The trouble is strawberries aren’t constantly sold the way. Say you require apint that strawberries, but your sector sells them by the pound. Exactly how much carry out you buy? Or what if your recipe calls because that 2cups sliced strawberries. How many of those green plastic boxes carry out youneed?

How perform IMeasure aPint the Strawberries?

A pint of strawberries (or more accurately) a “dry pint” is an antiquated measurement because that fruit. The athrowback come canning methods (or so i’ve read) and had adirect correlation in make preserves, jams, and jellies – which regularly require very precise calculations. The pint basket flourished from the should standardize fruit measurements in aday when scales were less common at the suggest of purchase.

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Today the pint-sized environment-friendly plastic basket is virtually auseless measurement. Over there seem to be no standards in its load or volume anymore. It’s especially irrelevant to berries favor raspberries and also blueberries the are commonly sold in plastic clamshell boxes the don’t also come near to gift apint. I have measured and weighed and also seen formyself.

So I’ve excellent alittle research into what the original intent the apint of strawberries was intended come mean and cobbled together an infographic from some clip-art Ifound at Fine Cooking. May be the chart works with various other fruit, though Ihaven’t done the leg work to check that.

A Pint the Strawberries

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Roasted Strawberry and Buttermilk IceCream

By: GregHenry

Print ThisRecipeTotal time Yield 8Source Jeni Britton BauerPublished July 10,2015
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Preheat cooktop to 375 levels F. Hull strawberries and slice into ½- special pieces. Integrate strawberries v ½cup granulated street in an 8″ square glass or ceramic baking dish, stirring gently to mix well. Roast because that 8–10 minutes, or until just soft. Permit cool slightly. Puree in afood processor through lemon juice. Measure up ½cup of the pureed berries; refrigerate the remainder of the puree for another use.

Mix around 2Tablespoons of the milk with the cornstarch in asmall key to make asmooth slurry. Whisk the cream cheese and also salt in amedium bowl till smooth. To fill alarge bowl through ice andwater.

Combine the staying milk, cream, staying 2/3 cup sugar and also corn syrup in a4‑quart saucepan, bring to arolling cook over medium-high heat, and boil because that 4minutes. Eliminate from the heat and also gradually whisk in the cornstarch slurry. Carry the mixture ago to aboil over medium-high heat and also cook, stirring through aheat-proof spatula, until slightly thickened, about 1minute. Eliminate fromheat.

Gradually whisk the hot milk mixture into the cream cheese till smooth. Include the buttermilk and reserved strawberry puree and also blend well. Strain the mixture into a1‑gallon Ziploc freezer bag and also submerge the sealed bag in the ice bath. Allow stand, adding an ext ice together necessary, until cold, around 30 minutes. Straining the mixture boosts the texture, yet is optional.

Pour the ice cream mixture right into the frozen canister of electrical ice cream freezer and also run according to direction of ice cream maker. Fill the finished ice cream cream into astorage container, push asheet of parchment directly versus the surface, and also seal through an airtight lid. Frozen in the coldest part of her freezer until firm, at the very least 4hours. Makes around 1quart.

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Serve with booked refrigerated strawberry puree poured over the top (optional).