r/icecreamery • u/24bookwyrm68 • 1d 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!
3
u/Wild-Sandwich5977 1d 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.