Strawberry ice cream from Rose's Ice Cream Bliss (page 55) by Rose Levy Beranbaum

  • frozen strawberries
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute corn syrup for glucose. Requires at least 16 hours to prepare.

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Notes about this recipe

  • Eat Your Books

    Can substitute corn syrup for glucose. Requires at least 16 hours to prepare.

  • jay.moe on March 01, 2022

    The recipe is a lot more involved than other strawberry ice cream recipes I have tried, but it was worth it. The ice cream texture is so creamy and the strawberry flavor is very pronounced. The recipe calls for refrigerating the ice cream base a minimum of 8 hours, but since it requires an ice bath to cool down the base prior to refrigeration, I used the alternate cooling method and finished chilling the base in the ice bath. Start to finish, the ice cream took about an hour and a half to mix and churn. The consistency out of the ice cream maker was firm enough to eat immediately. Since the recipe calls for frozen strawberries instead of fresh, this recipe can be made any time of year, not just when strawberries are in season. The strawberry ice cream is delicious and I will definitely make it again.

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