Recipe by Christy J.
"This vibrant frozen dessert offers fresh berry flavor at its best."
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fresh strawberries, hulled
1 1/2 cups
heavy cream, divided
light corn syrup
Creamy, full of flavor, and simply delicious. Don't be tempted to reduce the amount of strawberries, even while it may seem too much. The corn syrup acts as a stabilizer, and reduces crystalization, so I'll be curious to see how this ice cream fares after a few days--if it lasts that long! I used 1 c. heavy cream and 1/2 c. half and half (experience has proven I like that ratio best) and added 1 tsp. vanilla to the cooked custard. I pureed about 2/3 of the strawberries in the food processor, then added the remaining strawberries and pulsed just to chop them up a bit. It was the perfect combination. This is intensely strawberry with a beautiful, vibrant color. I am anxious to try this with raspberries and blueberries!
Pretty good recipe. Next time I try this, I'll double the batch though. Too much effort to be all gone in just a couple of days.
This is very good if you want a basic, lovely strawberry ice cream recipe. I love to make ice cream and have been making it for many years. The only thing I would say is that you will need to stir your custard as it is heating. Remember to not let it boil! If you do not stir, your yolk will not properly incorporate and you will get cooked egg lumps. I imagine this is why she added the seive step. You will not need to draw it through a seive if you stir and keep the ingredients together. It will not take 5 minutes when you continually stir it. It is probably closer to about 15 to 20 before it coats the back of a spoon. It will give you a nice creamy texture and the ice cream will be very smooth. I promise! :) I also added fresh cut strawberries to the mixture at the last five minutes of my ice cream machine's cycle.
This is a very good, flavorful ice cream. I made a couple of changes for ease more than flavor, and a couple for flavor. For flavor, I added a tsp of vanilla extract to the berry puree. I used a ratio of 2/3 heavy cream to 1/3 half and half - this gives a better overall ice cream texture. For ease, I whisked the 1/3 part half and half with the egg yolks until it appeared completely mixed in, then added the sugar and corn syrup and stirred until desolved. I poured the mixture directly into a cold pot and added the cream, them whisked until completely blended. I heated over low heat, then once hot, increased the temp to medium low and cooked until mixture coated the back of a metal spoon. Doing this eliminates the need to strain, and also eliminates the possibility of your yolks turning into cooked egg bits. Adding corn syrup is great if the ice cream maker you are using has a metal mixing container. Many times the metal gets too cold and the mixture will stick to the insides like a sorbet. This did not happen with this recipe! I had perfect, flavorful ice cream. This recipe is also a good base for other flavors of ice cream, and not just of the berry variety. I definitely plan to experiment. We will use this recipe time and time again! It's a winner. Thank you to Christy J for sharing it.
A little too sweet, so I'll reduce the sugar by 1/4 cup next time ... and I used 1c. whole milk plus 1c. heavy cream for a slightly denser product. Came out good! I did just mash the berries, though, instead of pureeing them. I like the chunks!
I made this recipe because I had extra strawberries and a new ice cream maker. I normally do not eat strawberry ice cream. This however was AMAZING! A great recipe. I did as someone else had suggested and pureed most of the strawberries and chopped the remained up so that there are chunks in the mix. Loved by all!
This is my first attempt at strawberry ice cream and so far it is delicious fresh out of the machine. Will have to see how hard it sets up and what the ice crystals are like after that. But a great way to use up the extra berries I had after a dinner I catered. Thanks, Christy J.!
The taste of the berries was like nothing I can buy, and I USED to buy nothing but premium ice cream. Next time, I'll try using a bit less sugar. And believe it or not, using the best, most ripe berries made a big difference.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Ice Cream
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
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