The best strawberry ice cream from Serious Eats

  • half and half cream
  • Cointreau
  • Show all ingredients...

  • EYB Comments

    Can substitute vodka for Cointreau. Start 6 hours to days ahead.

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Notes about this recipe

  • Eat Your Books

    Can substitute vodka for Cointreau. Start 6 hours to days ahead.

  • bktravels on July 23, 2022

    This ice cream was spectacular! I used half farmstand strawberries and half from the grocery store and it was just bursting with strawberry flavor. I used the Cointreau and used 1/2 whole milk with 1/2 cream. The only change I really made was to cut the strawberries into very small chunks and then mash them. This gave us small streaks of strawberries in the ice cream that did not get icy.

  • anya_sf on June 10, 2018

    Made exactly as written (using Cointreau), although my strawberries weren't as flavorful as they could have been. The ice cream was quite soft after churning, but hardened a lot in the freezer. The strawberry chunks did get icy, so next time I'd cut them even smaller. The ice cream itself was creamy and smooth, although it needed a while to soften, since it's more watery/less fatty than some ice creams. Great, bright strawberry flavor. Quite sweet though. My son thought it was perfect.

  • Frogcake on June 18, 2017

    A deliciously , creamy ice cream with intense strawberry taste! I forgot to add the corn syrup that also would have helped to de-ice the ice cream. However, I used strawberries that had already been macerated in sugar. (Probably would have been too sweet with the corn syrup.) I also replaced the alcohol with two tablespoons of vanilla. (The alcohol would have also helped on the de-icing.) There were no complaints from my family about the consistency despite these omissions/alternative approaches.

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