Strawberry Ice Cream

If only those strawberry chunks weren’t ice cubes…

I’ve tried to make ice cream a few times in the past month. I made apricot, chocolate fudge, and now strawberry.

On a side note this strawberry ice cream is the best ice cream he has made yet. Although the apricot was also very good. Not to say that I didn’t like the chocolate but it was very strong and you could not eat very much of it in one sitting.

So yeah, the first two ice creams I made were too syrupy, so this time I used the same Alton Brown Serious Vanilla recipe, only I backed off the cream a bit and used more milk – 2:1 ratio of whole milk to heavy cream to be exact. I also discovered recently how poorly calibrated our refrigerator and freezers were – all units were about 15 degrees too warm.  With the now cooler temperatures, the ice cream really seemed to setup better. There was more air throughout and the texture was spot-on.


Strawberry Ice Cream
  1. 2 cups whole milk
  2. 1 cup heavy cream
  3. 1/2 cup sugar
  4. 1/2 cup strawberries preserves
  5. 1 diced fresh strawberries (mixed in at the end)
  1. Combine and heat everything but the strawberries to 170 degrees, bring to room temp, refrigerate, churn, add strawberries, freeze and eat.
She & Him, Cooking
The chunks of strawberries I chose to mix-in at the end of the churning process however did not turn out. Besides the chunks being too large, they were mostly water so they froze up like ice cubes. Next time I will slice them very thin and dry them as much as possible before adding them in. Also, the berries I got at my local supermarket in December taste very bland anyways – I need to try this again in the summer.