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Reviewed: Oct. 2, 2008

My first time making Ice Cream and what a winner I selected for my first try. I followed the directions step by step and it was creamy, sweet and full of strawberry flavor from the fresh berries. This is a keeper and I'll make it often. Thanks! I made this again last night and used Whipping Cream and added a package for Frozen Strawberries in light syrup. It packed an awesome punch of strawberry flavor. A Must try

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Nana's Favorite Dishes

	Cooking Level: Expert
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Reviewed: Jul. 6, 2008

This was the best homemade ice cream my family has ever had...in fact, it was the best strawberry ice cream I've ever had. We did not strain the custard through a sieve, just put it straight into the berries. We also added a can of Sweetened Condensed Milk at the last minute just because it couldn't hurt. I would HIGHLY recommend this to anyone.

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Cindy C


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Reviewed: Jun. 27, 2008

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!

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erica

	Cooking Level: Intermediate
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Reviewed: Jun. 19, 2008

The first homemade ice cream I've ever made that I actually thought was better than store bought! My kids and I LOVED the bright, fresh berry flavor. It kept extremely well in the freezer - no ice crystals. It was almost a cross between the light fruit flavor of a sorbet, but still creamy like ice cream. We can't wait to make it again!

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girls2mama1


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Reviewed: May 10, 2008

Very berry good! I doubled the recipe and used frozen strawberries the I picked last summer. This won't last long in my house.

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CASINO18

	Cooking Level: Intermediate Living In: Farmington Hills, Michigan, USA
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Reviewed: Apr. 24, 2008

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!

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20 users found this review helpful

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Apr. 16, 2008

The best strawberry ice cream I've ever made. Granted, it's the only strawberry ice cream I've ever made, but it was fantastic! Just what I was hoping for-creamy and delicious! I pureed all but about 2/3 of the strawberries. The rest I mashed for some chunks. This one's a keeper!

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marlakay

	Cooking Level: Expert Home Town: Kankakee, Illinois, USA Living In: Tomball, Texas, USA
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Reviewed: Jul. 17, 2007

Excellent recipe! I changed a few things: 1/2 heavy cream and 1/2 half and half so it wouldn't be too rich. I also used 1/2 the strawberries (fresh). With those changes, it was fabulous!!!

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laurad

	Living In: Minneapolis, Minnesota, USA
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Reviewed: Jun. 24, 2007

The best we have made at home! Very creamy and still just as creamy the day after. Absolutely no ice crystals and just a great ice cream. Thanks so much for sharing!

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FinleyMom

	Cooking Level: Expert Home Town: Cocoa Beach, Florida, USA Living In: Wake Forest, North Carolina, USA
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Reviewed: Apr. 24, 2007

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!

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MAGMOM

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Morgantown, West Virginia, USA
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Reviewed: Aug. 3, 2006

This recipe is very good and a lot easier then others i have attempted. i did however use frozen strawberries instead of fresh (going for easy here). i think it helped because it cooled down the custard faster. and i cant tell the differance between using fresh and frozen. my boys say to give it 5 stars, so i do.

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andelmanfamily


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Reviewed: Oct. 9, 2003

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.

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10 users found this review helpful

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Laura Retta


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Reviewed: Oct. 9, 2003

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.!

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9 users found this review helpful

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THLEEN


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