Strawberry Ice Cream Like Ben and Jerry's

From: Chef #1273984

On May 21, 2009

This is the best recipe for strawberry ice cream. My husband love the pieces of strawberry.

From: Chef #1214083

On Apr 12, 2009

I pureed the strawberries. I also scalded the cream and eggs, which I am shocked that the cooking of the eggs is not a part of the recipe. Next time I make the recipe, I will likely also leave out the egg whites. Use caution to not put in more strawberries than the recipe calls for. They will cause the entire mixture to get VERY hard and make it difficult to serve after being frozen.

From: jkirch

On Jul 25, 2005

I made this ice cream over the weekend, and was very happy with the results. The strawberry flavor is not saturated; it's actually quite light and compliments the chopped strawberries well. I served this at a BBQ, and was told that this was professional quality ice cream. Will definitely be making this one again.

From: Lennie

On Jul 11, 2005

THIS is what strawberry ice cream is supposed to taste like, not that pink supermarket stuff! Even though I was forced to make a major adjustment due to an unexpected shortfall of an important ingredient, this ice cream ranks among the best I've tasted, homemade or storebought! I did have farm-fresh strawberries, of course, which undoubtedly helped and which I highly recommend if you can obtain them. In Step 1, I refrigerated overnight, not one hour (I recommend chopping the strawberries up quite small, btw); this appeared not to harm the berries at all. Step 5 was where my problem started: into my two-cup measure I poured the whipping cream, only to have the carton empty at just 3/4 cup. Uh-oh. Look in fridge for light cream and find none. Get out whole milk and reluctantly start adding that. Have the carton empty at the 1 2/3 cup line. VERY reluctantly use 1% milk to top off to get to the 2 cups. After combining, I chilled this mixture for about an hour in the fridge, then I let my Cuisinart ice cream maker churn for 30 minutes, and the resulting ice cream, while a pretty colour, was still very, very thin and soft. Worry. But after just a few hours of time in the freezer, the end result has turned out be an ice cream that's not too rich or heavy, with a luscious strawberry flavour. A winner I would definitely serve to company. Thank you so much for posting this recipe; I can't wait to make it again!