Reviewed: May 22, 2012

This was great ice cream. The sweetness of the berries dictates the amount of sugar so taste your berries. my favorite combination is 2 parts heavy cream to 1 part half and half....so rich and creamy!

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Reviewer:

bonnis

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Reviewed: Apr. 23, 2012

I made this ice cream yesterday with fresh strawberries. I did not like the consistency. I followed the recipe exactly. It really had the texture of a mousse. I will try a different recipe with less cream.

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Reviewer:

Sharon Manning

Reviewed: Apr. 20, 2012

love it! better than store bought because I know exactley whats in it!:) I used half and half, and only 1/4 cup sugar, and also added some vanilla (tsp) after the mix cooled down a bit. (thats the vanilla recipe I had- preety good with less calories!:) Thanks so much for the recipe the strawberries make it!

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Reviewer:

cookdeen

Reviewed: Apr. 10, 2012

Very good, I only gave it 4 stars because I did have to change a couple things. It needs a pinch of salt. It makes the berries brighter tasting. I also pureed the berries with 1/4 c. sugar and a splash of lemon juice for the same reason. I know how to temper eggs, but I still had egg bits in the bowl, so I'm glad I strained it anyway. All in all, I'll keep this recipe because for some reason the Perfect Scoop doesn't have a strawberry ice cream recipe!

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Reviewer:

Kim T.

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Apr. 6, 2012

O-M-G, no kidding, this is strawberry perfection! This may be the best ice cream I've ever had. It's the end of strawberry season in Florida, and I picked up a flat (12 pints) of berries right at the grower's field this week for $4.99. The berries were about as fresh as you can get, and maybe that's what made the difference. In a recent cooking class I took, we made vanilla ice cream, and the chef put the custard into an ice bath until the temperature reached upper 50's. I just put mine in the fridge, but I did chill it to 58 degrees F before putting it into the ice cream maker, and 25 minutes later, it was the perfect consistency. This is so smooth, creamy, and rich, I wouldn't change a thing. Thanks, Christy J, for this delectable recipe.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Mar. 23, 2012

I was a little disappointed in this. It was not sweet enough and the texture was off. The ice cream was just wanting to fall apart which made it very hard to get a pretty scoop. Very pretty color though!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 10, 2011

Freezes faster so keep an eye on it.

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Reviewer:

victoria

Reviewed: Aug. 14, 2011

This was a delicious ice cream. I listened to other reviewers and used slightly less sugar, and it was scrumptious.

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Reviewer:

pb1717

Home Town: Culpeper, Virginia, USA

Reviewed: Jul. 17, 2011

Amazing!! I made it for my niece's birthday and everyone asked for the recipe. Best of all my mother in law loved it! THANK YOU!!

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Reviewer:

Danni

Cooking Level: Intermediate

Home Town: Valrico, Florida, USA

Reviewed: Jul. 16, 2011

It was ok. I will leave the cinnamon out if I make this again, as it was pretty over powering and not really necessary in strawberry ice cream, in my opinion and I think it had an undertone that actually took away from the berry flavor. The texture was creamy and it never developed ice crystals even two days later, but it left a funky film on the roof of our mouths and on our spoons that just seemed to get worse the more we ate. Not sure what that was from, but imagine it had to be either the yolks or the corn syrup. Overall it was ok but personally, I think I'll make an eggless version next time. Thanks for sharing! =)

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