Serious Eats: Talk
Strawberry Ice Cream Failure
I made a batch of simple (non-custard) strawberry ice cream over the weekend. Everyone loved it, but since I am my own worst critic, there were two things that bothered me.
1- The texture of the ice cream was good, but the chunks of strawberries were rock hard, is there a way to make them a little softer when they are frozen?
2- I ate the leftovers last night, and while it was fine on Sunday last night it seemed to leave a weird sort of coating in my mouth. Like overly fatty or oily. The texture was still the same and the flavor was still great, so why the weird oily-ness? I just started making ice cream over the winter and this is the first fruit based ice cream I have made, I would like to improve it since my strawberries are starting to come in.