Comments on: Fresh Strawberry Ice Cream

By: Lissa

Lissa — Thu, 20 Jun 2024 02:18:46 +0000

I made this Strawberry Ice cream today and hands down it was amazing. The balsamic vinegar adds wonderful flavour and when it’s all done baking in the oven it sure tasted like strawberry jam, Yum! Delicious that’s all I can say….

By: TexasT

TexasT — Sat, 02 Jul 2022 21:22:28 +0000

I just made this strawberry ice cream today, and it took me a while to write this review because I FAINTED from pure pleasure!! This is probably the best ice cream I’ve ever tasted. Truthfully, I scoffed a bit at the extra step of baking the strawberries. The custard base also takes some time. But OMG….it takes the recipe to a whole, other-worldly level. I’ve honestly never tasted anything like it. I used 2 lbs of strawberries (more is better) and increased the corn syrup, sugar and balsamic proportionally. I’m entertaining tonight and will be so proud to serve this. Hubby says it’s the best he’s ever tasted as well, and he grew up on a farm.

Note: I think it’s important to use the BEST ingredients you can find. I used Amish organic (grass-fed) cream, grass-fed organic milk, and Driscoll’s organic strawberries. The result is absolutely worth it. And steep that vanilla bean in the cream for as long as you can. It’s worth the super-vanilla flavor. Texture is like creamy SILK (swoon!).

As we say in Texas…DANG!!!

5-star recipe. HOLY COW!

By: Jennie Litt

Jennie Litt — Thu, 31 Mar 2022 03:04:42 +0000

This is beautiful, creamy, very fruity-tasting strawberry ice cream. The texture is especially nice–the strawberries did remain soft even in the frozen cream. The only issue I had was that there was slightly too much for my ice cream maker and it ran all over my countertop–and I was sad to lose even a little of it!

By: CP

CP — Tue, 29 Jul 2014 19:42:52 +0000

I ended up with about 1-1.5 cups of roasted strawberry puree. This seems like a large volume to add to the ice cream base. Should I cook it down to a smaller volume before adding to the ice cream base? Thank you.

By: zoe

zoe — Mon, 16 Jun 2014 19:08:23 +0000

In reply to Liz.

Hi Liz,

Your strawberries may not have been as big and watery (the little ones tend to be more flavorful and concentrated with sugar) as the ones I used. If you try it again, you can reduce the baking time. If the juices do concentrate and caramelize a bit, just add a touch of water to the pan and they will losen up.

Thanks, Zoë

By: zoe

zoe — Mon, 16 Jun 2014 19:02:00 +0000

In reply to EC.

Hi EC,

Roasting the fruit evaporates some of the water in the berries, so they don’t freeze as hard in the ice cream and don’t make the base too runny.

Thanks, Zoë

By: Kaye Kure

Kaye Kure — Mon, 09 Jun 2014 19:51:17 +0000

Wow, Zoë! The strawberry recipe for this ice cream is incredibly good! About eight months after losing my job of 15 years (that I loved), I started creative cooking, making everything from scratch, and found we can never eat any other way again, ever! I acquired an ice cream maker when purchasing some kitchen gizmo (I don’t even remember what it was now) over a year ago and was given the choice of a free ice cream maker or a juicer with the purchase. The ice cream maker sat, unopened, in my pantry since it arrived. Last summer I came across a fabulous recipe for a cantaloupe and honey dew sorbet that looked too good to be true so, I dragged out the machine to make it and haven’t put it away since! I’ve made at least seven different strawberry ice cream recipes since I’ve been using this lovely machine but never have they had the flavor this strawberry recipe does. I personally would have never thought to use balsamic vinegar or corn syrup with strawberries (or in ice cream, for that matter), but what a difference it made to use these two ingredients. Not to impugn your vanilla ice cream base recipe but I prefer not to use eggs in my ice cream if I can get away with not using them. I found two recipes for vanilla ice cream that use no eggs and combined them, making some adjustments and adding one ingredient to make my version of the best vanilla, egg free ice cream and base. I used my vanilla base recipe with your strawberry recipe and cannot keep enough of this confection in my house! It’s too fabulous not to make it at least two times a week (more during strawberry season!) to always have plenty on hand for family, friends and company! Thanks so much for sharing this recipe! I adore your blog. I’ve made many of your bread recipes from loaves to pizzas and muffins and loved them all! Thanks!

By: EC

EC — Sun, 25 May 2014 05:16:15 +0000

when you add in the extra strawberry does it not water down the custard meaning it makes the custard more runny? Would it effect the freezing?

By: Liz

Liz — Mon, 19 May 2014 16:45:59 +0000

What a brilliant recipe! I’m a few years late to the party, but hoping you can still give some advice! I roasted up 3/4 lb strawberries last night (weighed before I cut the tops off) w/ a Tbs balsamic and I didn’t get nearly as much juice as it looks like you got in that picture of the roasted strawberries. Also, the juices all hardened and stuck to the mat so I had to rub the strawberries around on the blackened juices to loosen it from the mat. What I ended up with is very dark and pretty darn balsamicy. Any idea what I may have done wrong? Should I have weighed after I cut the tops off? Any other tips about avoiding hardened juices? Thanks so much!

By: Carol

Carol — Thu, 11 Jul 2013 20:50:56 +0000

Would this roasting strawberries. work for strawberry jam with instant fruit pectin? new at all this. thx. Would In still use the balsamic vinegar, or just sugar and pectin as that package calls for?