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!
Superb. Smooth. Creamy. Divine. I can't stop sneaking bites.
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.
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.
* 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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