Delicious straight out of the freezer as soft-serve. I'd add a word of caution though, this recipe is for a 2-quart freezer, not the more common 1.5-quart size. This just meant that I had to eat a few extra strawberries drenched in sweet cream and vanilla. It was tough, but I made it through. My Cuisinart ice cream freezer didn't deal weal with the chunks, so I hit it with a hand blender until the strawberry goodness turned the entire mix a delicious pink.
I was uncomfortable with the raw eggs in this recipe, as I was going to be serving it at my 2 year old's birthday party. I followed the recipe, but after beating the eggs, sugar and adding the milk, I heated the mixture to boiling over low heat. I then added the vanilla, and cooled the mixture in the refrigerator. After cooling, I added the strawberries and cream, then placed in my ice cream maker. The texture and flavor were great, even after freezing overnight. This tastes like Bryer's strawberry ice cream. Delicious!
This ice cream is amazing! I always make sure to puree the strawberries because once you put the finished ice cream into the freezer then the strawberries turn into ice chunks if left too big. I mix in crumbled up home made graham cracker crust into this and it's awesome!
I made a double batch. Oops. Well, I say oops not because I regretted for even a second having more of this dreamy iced treat around but only because it didn't fit in my machine. I had to make it in 2 batches. I made this exactly as written except that I used frozen whole berrieis (1 lb for the total recipe) and skim milk for the milk part. Instead of cutting up the berries I put the whole berries with the sugar and lemon in the fridge overnight and then mashed them with a masher before putting them into the mix. I won't change a thing next time I make this....and I will make it again!
This recipe was fantastic and very easy! The entire family loved it. I made a few changes with a great result. First I used Splenda instead of sugar and frozen strawberries as they are out of season right now. I mixed the milk, sugar and eggs and cooked to just about boiled (160 degrees) and set in the fridge to cool. Then I mixed all ingredients as directed. I made a double batch to get 4 qts. I can't wait to make it again!!
I have a tabletop ice cream machine. I have recipe books. Most importantly I have THIS recipe. Everyone loves this and it's easy to adapt using other fruits. Like others have stated, leaving chunks of strawberries means you get strawberry ice blocks so I give the strawberries a quick swirl in the blender first, a light puree. I also substitute the lemon for Cointreau or Gran Marnier. If you only make one ice cream recipe, this is the one.
This was a little disappointing! I followed the instructions perfectly, had great sweet strawberries and it was still a little tasteless. There was a little too much (1cup) of matter for my cuisinart ice cream maker so I am glad that I scooped some out or I would have had a huge mess.<br/>The strawberries really froze up, it was very creamy but the taste was bland. I won't use this again for strawberry icecream.
Awesome!!! Best recipe I have found. Even tried the Martha Stewart recipe and this one is better by a landslide.
I used this recipe for my very first foray into ice cream making. It was DELICIOUS. I originally used whole frozen strawberries... I won't be doing that again! For the second batch I used double the strawberries, chopping some and pureeing others, which resulted in the familiar pink-tinged strawberry-flavor-rich ice cream of my kidhood. Thanks so much for the recipe! It's now a summer standby. I can't wait 'til strawberry season!
i make htis recipice and the strwberry flavor was really good i blend the whipped cream and half and half together in a blender with strawberry and put everything in the ice cream maker the ice cream was really pink and in the end i added small piece of fresh strwberry it was out of my expectation i love it.