Fresh Strawberry Ice Cream

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this recipe! Have made it two times now! I rate the ice cream a 5*, and the recipe instructions a 2-3*, thus a rating of 4* overall. The ice cream is amazing!! Enough said . . . but the recipe has inconsistencies, and here are my revisions.

- Takes at least an hour to prepare, plus a few hours of cooling time in the fridge (or overnight, in addition to the 20-30 minutes in the ice cream maker.
- This recipe makes 2 batches. Either cut in half, or make 2nd batch next day (in order for ice cream maker "bowl" to refreeze. I tried making 2nd batch w/ slightly unfrozen "bowl" after the 1st half was made. It was ok, but only about 80% frozen. I threw in freezer as is, and it turned out ok, but not quite as creamy as 1st half.
- Sugar: used 1/2 cup with strawberries, and 1 cup with 1/2-1/2 mixture.
- Vanilla: used 1/2 tsp of Pure Vanilla Extract - added to the final mixture when adding in the pureed strawberries.
- Eggs: used 4 yolks, not 6.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thanks to cpluckon2_12960324 for providing the clarifications to the original recipe! I had made ice cream many times before, & using her directions made more sense. I did vary it slightly - I beat the egg yolks with the 1/2 cup sugar, rather than the strawberries. I also added a handful of chopped strawberries to my ice cream attachment for the last few minutes of churning. The problem I had was the sheer volume of it. I should have paid attention and halved the recipe. There was so much ice cream in the mixer that it overflowed it, so it did not freeze as well as it should, and was still a bit soupy when I poured it into my containers for the freezer. Hopefully it will freeze well, as it is DELICIOUS! Next time I may try the recipe as just a vanilla bean ice cream recipe, as the batter prior to adding the strawberries was fantastic; also, it was time consuming to get rid of the leaves and hull the strawberries -maybe it won't be so bad if it was half the recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made this for our 4th of July barbeque. Very easy to make with great flavor. Since its with half and half instead of heavy cream it was a little lighter tasting and so so good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe right when strawberries came in season this year and everyone absolutely loved it. I will definitely make it again and again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not only does the recipe call for an extra cup of sugar, but it doesn't tell the reader what to do with the half of the vanilla scraped vanilla bean. Nor does it ever mention a necessary step, which is to strain the mixture.

In case anyone is wondering, the extra cup of sugar isn't needed. It's a total of 1-1/2 cups, half a cup with the strawberries and a cup with the half & half. And the vanilla bean is cut lenthwise in half, scraped out, and put into the half & half/sugar mixture to be heated. Also, throw in the bean itself.

Once you've combined the yolks and the half & half/sugar/vanilla bean mixture until it coats the back of the wooden spoon, then you pour it through a strainer into a mixing bowl. This gets rid of the vanilla bean that you threw into the pot, and if you happen to have overcooked the mixture it will also get rid of any "scrambled eggs."

Once you've strained the mixture into the mixing bowl, then add the pureed strawberries as directed by the recipe, and cover with plastic wrap and refrigerate as directed by the recipe, and once it's all cooled down then you freeze it in your ice cream maker,

The results taste great, but the lack of important information in this recipe is unexcusable. If I hadn't made plenty of ice cream in the past, this recipe would likely have been a real problem. Come on, Emeril (or his people, and the Food Network, have more respect for your readers than this!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe for my girlfriend and her mother this weekend to rave reviews.

One thing that surprised me was that I had enough mixture that I had to freeze in two batches in my freezer. Most recipes I've found online are one batch.

If I had been paying better attention, I would have known that. Oh well, more ice cream for me.

Next time, I'll probably add in some quartered strawberries while churning for some visual appeal and texture.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great, easy recipe. It makes a lot. Had to "churn" in two shifts but a great amount for a large crowd. For just me and a few others I will halve it next time

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

...I made this with ease and am a hero around the house. This is my first time making ice cream and it is so good! My partner loves it! Thanks to previous users that corrected the recipe and left their tips.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Emeril and think he is a fabulous cook. But why aren't all his recipes
proof-read before posting or publishing?This is the fourth recipe of his I have tried that had either ingredients or instructions missing. A couple of recipes were from two of his cookbooks that I have. Thankfully I am an experienced cook and can fill in the gaps although on this one it turn out to be a huge waste of eggs, cream and strawberries as the mixture did not firm up in the process. Emeril does admit to not being a good baker...it shows in some of his recipes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

as far as the instructions are concerned, I put 1/2 cup of sugar in the strawberries as instructed and the other cup in the cream. I think thats what was meant when the extra cup of sugar was added to the ingredients. Also, I added the vanilla bean with the cream and sugar and heated them all together. Came out perfect.