The Strawberry Ice Cream Conundrum—A Review of Max Falkowitz’s Strawberry Ice Cream Recipe
Few things in life are more wholesome and refreshing than strawberry ice cream made from real strawberries. I’m not talking about anything that’s icy or made with artificial flavoring—nothing compares to the real stuff. For the home cook, homemade strawberry ice cream presents a dilemma present in many fruit ice creams: How do you make a fruit-flavored ice cream without it turning icy? Ice cream needs some water, and milk supplies more than enough. Adding fruit to an ice cream base increases the amount of water, and without adjusting for the added water content, you’re looking at a disappointing ice cream that’s too hard to be scooped. The solution seems easy. You might think that, for strawberry ice cream, the best solutions are to either cook the water out of your strawberries or just opt for freeze-dried. These two options, however, have their limitations. Cooked strawberry, while delicious, does not taste as refreshing and bold as fresh strawberry. Additionally, while free...