Strawberry Ice Cream

Pat your strawberries dry as possible before making the puree. You want little water as possible in your ice cream, and the strawberries are already mostly water. I sweeten my custard with raw honey rather than sugar. Also add tablespoon of vanilla to cooled custard and mix strawberries into custard once custard has chilled overnight-right before churning.

This is a great, traditional fruit/custard ice cream. Corn syrup gets a bad rap, but it’s important to put in something for texture – you can use either glucose or corn syrup, if you don’t like Karo (or similar high fructose corn syrup) you can use glucose or Bakol (non-high fructose corn syrup used for making candy); you can substitute either of these 1:1 for sugar, they have the same sweetness. I always use an extra texture agent – the easiest is to add 2 tsp. of tapioca starch mixed with 2 tbsp. of cold milk after the custard is finished cooking but before putting it in an ice bath; tapioca “cooks” at a lower temperature (around 160 F) so is perfect added afterward since you take off the custard at ~170 F. This makes all the difference in the texture, especially since berries have so much water and it could tend to get icy. This will give you a nice mouthfeel but you can skip. You can substitute whole milk for some of the cream, or add a cup of whole milk and throw in an extra egg yolk or 2 to get a larger quantity. I purée 2/3 of the berries and sieve them, and just slightly process the rest. Freezing and 3/4 thawing the berries before processing breaks down the cell walls for the most delicious fresh berry flavor, even with out-of-season berries.

Wow. That was absolutely delicious. My family and I adore it, and are sure to make it many more times.

This was really good ice cream. I omitted the corn syrup. This is best eaten right away as it tends to crystalize when left in the freezer as is typical of home made ice cream.

Tasted too much like eggs sadly

haven’t tasted is yet, but easy to make!

I doubled this. Only had about a cup or pureed strawberries, and added about 2 cups of full milk. IT came out perfect. Made just over 1/2 gallon. Will do it again

Delicious. Followed the recipe exactly , no modifications. Nice texture and flavor. Will definitely make this often, trying different fruit

This was the BEST-tasting and most successful ice cream I’ve ever made! I have decided, as one reviewer suggested, to use 1 cup of heavy cream and 1/2 cup half and half (instead of using all heavy cream). The ice cream was thick and tasty, but I think using 1/2 cup of half and half would make it more creamy. I also pulsed 1/3 of the strawberries as to chop them and have some small chunks. Overall, this recipe was a complete success and I’ll definitely make it again!

Amazing! I made this for the family 4th of July get together and everyone raved about how creamy and fresh it tasted.i

I don’t even like strawberry ice cream. This was beyond delicious. I made it for my family. I followed some gal’s advice about stirring the mixture after the ingredients were mixed so I didn’t have to strain it. I wonder how many products modern manufacturing ruins. I wish I could give it 6 stars!

My first attempt at making ice cream and the result was fantastic! I will definitely use this recipe again and again. I cooked the egg/cream base mixture over medium heat for 10 minutes. I skipped the sieve step and the resulting ice cream was creamy. Could not have been better. My strawberries were pretty tart, which worked out fine because the resulting product was just right sweetness-wise, as I do not like too-sweet ice cream, and loved the fresh strawberry flavor with a hint of natural tartness. Can’t wait to use this recipe and adapt to other flavors.

Not creamy at all. The taste is good but it tastes like a frozen smoothie which is not what I expected.

I LOVED IT try it out guys it’s awesome

Followed recipe and turned out fantastic. Making again today.

It’s decent strawberry ice cream recipe, but not at all creamy like the picture.

This is fantastic! I’ve made it exactly per the recipe and it was great! I’ve also made it using 1/3 Strawberries, 1/3 Mango and 1/3 Orange and that was great also!

excellant

Very creamy, loaded with strawberry flavor. I doubled the recipe and added vanilla, as others suggested. I think I will make it with half cream and half milk next time. It was a little thick tasting for me. Husband loved it!

I thought this was delicious. My husband thought it tasted more like a smoothie than ice cream. Whatever. But my kids were ‘meh’. What gives? They eat cookies off the floor for crying out loud. I made this exactly written but found there was no need to strain the custard if you babysit it while it’s cooking. I think it’s a solid recipe, apparently I live with mutants.

Mine turned out more like a creamy sorbet than ice cream. I’ll try again