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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9 users found this review helpful

Reviewer:

FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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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18 users found this review helpful

Reviewer:

MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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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4 users found this review helpful

Reviewer:

andelmanfamily

Reviewed: Aug. 4, 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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21 users found this review helpful

Reviewer:

Laura Retta

Reviewed: Mar. 12, 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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11 users found this review helpful