Strawberry or Raspberry Ice Cream

Soo delicious omg. I used fresh strawberries, don’t have a blender so I mashed them with sugar and lemon. Made the ice cream base with just four yolks instead of six. Strained the strawberry juices into the cream mixture right before chilling in the fridge, then added the rest of the berries ten minutes into the churning process. Gorgeous flavor and color! 10/10!

Wow. Made this with just-picked-this-morning strawberries. As other commented, I reduced the sugar in the fruit puree to 2T because the strawberries were already sweet. Tasted like a summer afternoon in a Skagit County (WA) strawberry field. Yum.

Outstanding, followed the recipe exactly with fresh-picked strawberries and balsamic vinegar. Yum! Yet another winner from Melissa Clark.

I've done this twice with strawberries: as written, and tweaked. The puree should be strainned. Using a fine mesh gets rid of the tiny seeds that disrupts the silk smooth custard ice cream. I also much prefer cooking the puree after strainning on the stovetop, reducing just a bit so the strawberry flavor is more pronounced. I added vanilla to the base. I held out about 1/2-3/4 cup of puree for after the ice cream maker, where I swirled in just for added joy!

I made this using strawberries and used balsamic vinegar in place of the lemon juice. My partner pronounced it the best strawberry ice cream he'd ever had. I had to agree! Wonderful!

I added the juice of 1.5 lemons and it's extraordinary.

Why did I end up with way too much mixture for my cuisinart frozen-bowl ice cream maker--the one recommended by Wirecutter? I used a pound of strawberries, measuring AFTER I had cut away unsavory parts and cut away the stems. Is it one pound before trimming, or after? The cream started overflowing the bowl and dribbling down the sides into the machine after half the churn time. I stopped the machine to clean up, but couldn't start it again because I guess it had gotten too frozen stiff?

Made this tonight. Fresh picked strawberries. Used half and half instead of heavy cream. Heavy handed dose of vanilla extract (because strawberries and vanilla are a longstanding association for me). Texture and flavor were outstanding. Totally impressive. Ingredients make the ice cream. Proportions were perfection.

I followed the recipe as directed (maybe added a tad more strawberries to the puree) and ended up with slightly more than 2 pints of ice cream. It was my first time using my ice cream maker and now I guess I have to make ice cream all the time.

My best strawberry ice cream yet! Adaptations I made: I roasted whole frozen strawberries with the sugar (measured very approximately). Once they were nice and smooshy I put them under the broiler for a few minutes so give some of them a bit more colour and accentuate the roasted flavour. I mashed them with a fork instead of blending, because I like the chunks. Added lemon juice to taste at that point. Otherwise made as directed. Exceptional.

Oh my word, this is delicious. We did the strawberry version a couple times last summer, and then actually used the recipe for a blackberry variation as well. So good. We really look forward to making it again with fresh PNW berries this spring!

Made this recipe as written minus 2 egg yolks. I used a very good aged balsamic vinegar in place of lemon juice and the taste was outstanding! it is the best strawberry Ice cream I’ve tasted.

I used strawberries and six small eggs (yolks), and balsamic vinegar. Can’t say all the work involved resulted in much flavour. Not sure why.

Great recipe! Taking the advice of others, I only used 4 egg yolks. I also replaced the heavy cream with half-and-half, since that is what I had on hand. I’m sure would be even more delicious with cream! I also added 1 T kirsh to the strawberry purée, which I hope will help prevent some iciness.