Strawberry ice cream



You may also like...

10 Responses

  1. Barry Ward says:

    I made this strawberry icecream some little time ago – and it was VERY good with a very strong strawberry flavour. However yesterday, I made it again — but was tempted by a recipe elsewhere to “cook” the strawberries rather than simply macerate them. This worked well and produced basically strawberry jam — BUT this proved to be disappointing in the ice cream . It tasted of strawberry but was not a strong taste as was the macerated berries recipe.

    • Anders says:

      Hi Barry,

      Yes, using jam instead of fruit (or, for that matter, boiling fruits into purées) often create quite a different flavour (less natural and more “cooked”, which – of course – is perfectly logical). Using jams in ice cream can still be quite nice, but for strawberries I also prefer the untreated, macerated berries.

  2. elmer nas says:

    can both eggs and corn starch be used in this recipe? and does the eggs needed to be heated?

    • Anders says:

      Hi Elmer,

      You could certainly use both eggs and corn starch, and I strongly encourage you (and other readers) to play around and see how that turns ut!
      As noted in the post, just be aware that adding eggs and/or starch will change the type of ice cream you would be making. As this strawberry recipe is a typical American (or Philadelphia-) style ice cream, adding eggs and other stabilisers will bring it further towards custard-type and/or starch based ice creams (check the links in the post if you want to read up on those). However, Ben & Jerry recipes for home-use often use an added egg and many would argue that even a single egg can add to the overall tasting experience.

      Whether you would need to heat the eggs while preparing the ice cream base depends on your food safety-situation. Raw, unpasteurized eggs can be quite dangerous, especially for more vulnerable persons (like the pregnant, young children, the elderly) so if in doubt, it is clearly best to perform a “pasteurizing” cooking session: you can check out any of the recipes using custard bases for advise on how to do it, and what temperatures to go for. Best of luck!

  3. Sanjeet says:

    I like your articles and recipes.I am from India and its very difficult to fine fresh strawberries here. Can I use frozen berries and fruits in gels instead. This recipe does not contain emulsifiers or stabilazers,so would like to know how is the texture or mouthfeel of the icecreams.

    • Anders says:

      Hi Sanjeet,
      Glad to hear you like it here on the site:-) You can certainly use frozen fruit instead of fresh ones! Mouthfeel and texture is fine: the cream (or rather, the fat it contains) takes care of that in American-style (Philadelphia-style) ice creams.

      Should you like to improve on the texture further, you could add egg(s) or starch to the recipe.

  4. Alex says:

    Thank you! This simple recipe made the tastiest strawberry ice cream ever!

  5. Vicki says:

    Do you have a recipe for lemon gelato using cornstarch, whole milk and NO eggs or cream?

    • Anders says:

      You can make one yourself by using the Sicilian gelato-base recipe (or its “cousin”-recipe, which uses arrowroot instead of cornstarch). Since lemon juice won’t add any solids (the stuff that helps to build a nice consistency to an ice cream) I would strongly suggest that you also add (quite a lot of) lemon zest for flavouring. Your “milk-only” ice cream will contain enough water already, even if the starch should be able to balance things out.
      Best of luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.