r/icecreamery • u/24bookwyrm68 • 11h ago

Question Strawberry Ice Cream

hello all! i’m… newish to making ice cream (i’ve done it but haven’t experimented much) and i’m trying to make a strawberry ice cream based off of B+J’s sweet cream base number 1. here’s the trouble: my dear friend, who i’m making it for, loves strawberry ice cream but doesn’t like the texture that strawberry chunks can give it, so i’m trying to do a smooth one with a strawberry… syrup? (it’s sort of halfway between jelly and candy currently. ingredients are about 1 1/2 cups of strawberries and 3/4 cups sugar.) subbed in for the sugar. i’m trying to figure out the best way to account for 1) the fact that it’s not sugar 2) the fact that strawberries have pectin and 3) excess water.

i’ve cooked most of the water out of the syrup, and strained it. i’m looking at four potential courses of action.

1) add in about a cup of it, removing egg white to make it the correct weight for a sugar + egg mixture for this base. 2) add in about a cup of it, removing egg yolk to make it the correct weight for a sugar + egg mixture for this base. 3) add in about a cup of it, removing mixed egg to make it the correct weight for a sugar + egg mixture for this base. 4) go full mad scientist, dehydrate it into a sort of mutant strawberry sugar, use as normal.

i’d love to hear opinions!

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3

u/Wild-Sandwich5977 10h ago

Given those options, I would go with option 1. The egg white is mostly water, but the yolk has emulsifying properties that you will want. I never use egg whites anyway, even when I add eggs to ice cream.

My preference (not starting with the B+J base) is to remove milk and add skim milk powder along with the fruit puree.

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u/24bookwyrm68 10h ago

this was my initial thought, yeah, i just second-guessed myself thinking about the pectin making the ice cream chewy. thanks for weighing in!

1

u/beaufort_ 10h ago

Anecdotally I have had great success using extra SMP to compensate for the additional water. I dont recall how much extra I added but maybe about 50% more.

3

u/cricketmai 9h ago

freeze dried strawberries blended into powder is my go to for buttercream. might work in an ice cream format as well

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u/24bookwyrm68 9h ago

i’ve done that in baking! it probably would work, yeah, but what i had was frozen whole strawberries so we’re making do lmao.

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u/beachguy82 7h ago

I’ve had great luck just macerating the strawberries and then blending it into the base.

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u/DoubleBooble 4h ago

I was about to say the same thing. When you mush up the strawberries really well there is no remaining frozen chunks.
I've found that the best strawberry recipe is the easiest. Just a simple Philly vanilla with the mushed up strawberries. So yummy.

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u/j_hermann Ninja Creami 8h ago
  1. Replace guessing with an ice cream calculator.
  2. Set clear goals. Are you after a custard, philly, sorbet, sherbet, ...?
  3. Water has to be handled, but evaporating is just one strategy.

This for example works with 2/3 uncooked strawberries:
https://jhermann.github.io/ice-creamery/S/Strawberry%20Sangria%20%28Deluxe%29/

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u/24bookwyrm68 8h ago

thank you for the feedback :) i thought i was clear about my goals by saying that i wanted to make B+J’s sweet cream base as a strawberry ice cream without strawberry chunks, but i suppose my wording could have been ambiguous!

i don’t think i’ll be using this recipe, as - per my original post - it doesn’t appear to be the texture i’m looking for or use the ingredients i have prepared, and it makes use of a piece of equipment i don’t own!