On Sun, 29 Jul 2012 15:19:49 -0400, Ed Pawlowski > wrote:

> On Sun, 29 Jul 2012 10:00:59 -0700, sf > wrote:
>
>
>
> >>
> >I made strawberry ice cream once and the strawberries were little
> >strawberry flavored ice shards (I didn't want strawberry colored ice
> >cream, I wanted vanilla with chunks of strawberries), but the ice
> >cream itself was fine. How would one of those additives change the
> >properties of the strawberries from ice to ice cream?
>
> You put the berries (or any fruit) into a lot of sugar and let it sit
> for a few hours. Mash it slightly. The sugar keeps it from getting
> rock hard.

So sugar is the trick? Then you drain the sugar off before
incorporating them into the base? I wanted a white base, not pink.

--
Food is an important part of a balanced diet.

On Sun, 29 Jul 2012 20:48:28 -0700, sf > wrote:

>On Sun, 29 Jul 2012 15:19:49 -0400, Ed Pawlowski > wrote:
>
>> On Sun, 29 Jul 2012 10:00:59 -0700, sf > wrote:
>>
>>
>>
>> >>
>> >I made strawberry ice cream once and the strawberries were little
>> >strawberry flavored ice shards (I didn't want strawberry colored ice
>> >cream, I wanted vanilla with chunks of strawberries), but the ice
>> >cream itself was fine. How would one of those additives change the
>> >properties of the strawberries from ice to ice cream?
>>
>> You put the berries (or any fruit) into a lot of sugar and let it sit
>> for a few hours. Mash it slightly. The sugar keeps it from getting
>> rock hard.
>
>So sugar is the trick? Then you drain the sugar off before
>incorporating them into the base? I wanted a white base, not pink.

If you want a white base, I guess draining it would be needed; never
did it that way. I just use the same total amount of sugar the recipe
calls for and dump it all in and let the color be what it may.

Referencing other posts, I use a custard base maybe 25% of the time.
You can get a good product without it. When I do, I make it well
ahead so it can cool.

On Mon, 30 Jul 2012 06:03:31 -0400, Ed Pawlowski > wrote:

> Referencing other posts, I use a custard base maybe 25% of the time.
> You can get a good product without it. When I do, I make it well
> ahead so it can cool.

Thanks. My point to Ophelia was that making a custard takes time.

--
Food is an important part of a balanced diet.