Recipe by Chef John
"Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method."
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fresh strawberries, hulled
heavy whipping cream
1 tiny pinch
red food coloring
Awesome! The fresh flavor of the strawberries shines brightly in this ice cream. Out of habit, I keep all the containers to be used in the freezer until I’m ready to fill, and the blender jar in the fridge to keep all the ingredients cold. I didn't bother with any food coloring. Definitely worth making!
I found the flavor to be a bit lacking. I made this as a treat for my husband who requested Strawberry Ice Cream as our flavor of the week and we both thought it was "just okay." It's missing something for sure. In my opinion, it wasn't sweet enough and didn't taste enough like the real deal. Perhaps adding strawberry extract will help or even adding more strawberries and sugar. If you are used to starting your home made ice cream with the egg custard, you may be disappointed a little with the taste of this one. This one needs tweaking a bit.
This is quick, easy and good. I agree with Chef John that a simple base like this is the best for strawberry ice cream. If you want a pretty color this is the way to get it. But I think I will add part pureed berries next time and then some berry chunks after churning and before freezing. Steps 3 and 4 are a repeat basically and I omitted one of them. Also, I added some of the cream into the blender with my berries and sugar...because it wouldn't blend without it. I also cut up the berries before putting in blender.
This was fun! I've never made Strawberry Ice Cream before and this turned out wonderful. Used fresh strawberries and used food processor to puree.
Glad I choose this recipe. Thank you.
AWESOME. The only thing I did different was I put aside about 1/4 of the strawberries mixed with sugar, and cut them into smaller pieces, then added them to the ice cream about 5 minutes before it was finished i(n my Cuisinart Ice Cream Maker). I won't do that next time though, because the chunks of stawberries froze like another reviewer stated. My fault, so from now on I will make this as written. Otherwise, very smooth, creamy and absolutely delicious even though I am not a big fan of strawberry ice cream. I usually make ice cream with a custard base, so this was a first for me. I am not disappointed. Hubby loved the creamy flavor and requested I make this more often. Thanks Chef John!
Superb. Smooth. Creamy. Divine. I can't stop sneaking bites.
This was my first try at an eggless ice cream, and all I can say is WOW ! Very creamy, not too sweet and a taste of summer in the middle of a long winter. I cannot wait to try this with the fresh berries from my garden. Hubby loved it and I am making it again today. hanks Chef John.
This recipe is pretty good except I agree with a previous reviewer that it could have used a little more sugar. When you make this ice cream be sure to evaluate the sweetness of the fruit you are using. Maybe my berries were not as sweet as they could have been. Before freezing I thought it could use more sweetness but held back thinking my judgement was off. When it was all finished/frozen I sampled the finished product... bummer, it still needed sugar. You are the best judge of what it will need.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Strawberry Ice Cream
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 136
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