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.
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup strawberries preserves
- 1 diced fresh strawberries (mixed in at the end)
- Combine and heat everything but the strawberries to 170 degrees, bring to room temp, refrigerate, churn, add strawberries, freeze and eat.