Homemade Ice Cream Problem

[SonyBob]

I decided to try my hand at home made ice cream. The first batch, banana, turned out creamy and rich. The second batch, strawberry, was icy and hard as a rock. The banana used no milk, just cream; the strawberry was made with the custard method using a combination of whole milk and cream. Any idea why the strawberry batch was so icy and hard?
Thanks, guys!
Bob

[jester99]

I also found that if you are adding a home made puree that you should properly strain it. Sugar content mos def helps keep it smooth, I generally use a combination of regular sugar and corn syrup/invert sugar and found it helps keep the ice cream nice and creamy

[rabaja]

One way to cobat the issue of icy fruit ice creams is to up the dairy fat.
When I make ice cream bases with lots of thin fruit puree (i.e., mulberry, blackberry. most fruit now that I think of it...) I make a cream base and add it to the pureed fruit until I like the flavor.
The higher fat content yields a creamier ice cream with a softer texture. This way the ice cream does not get icy after freezing and chilling overnight.
Just sub the half-n-half/milk ratios for all cream.
And then go get on the treadmill...;)

[ricepad]

Next time, macerate the strawberries (cut up, of course) w/ some sugar for an hour or so before they go into the mix.

[Indirect Heat]

Not enough sugar, or improperly prepared strawberries. The sugar is the major determinant of texture (sugar isn't only for sweetness). Also, whole strawberries, if not cooked and soaked in sugar, will turn into little frozen strawberry rocks.

[PBSF]

Strawberries have high water content. It will yield an ice cream that will be less creamy. Adding a little alcohol (1 tablespoon or so for a batch) such as kirsch or vodka will help because it lowers the freezing temperature. Before I mix the berries into the cream or custard base, I combine the sliced berries with the sugar and alcohol and let it macerate for about an hour, then pulse the mixture in a food processor until almost smooth but have little chunks of berries. Big pieces will freeze hard and icy.

[alkapal]

thanks for that info. i'd forgotten about the alcohol trick.

[goodhealthgourmet]

possible factors:
- the strawberries may have had a high water content
- the bowl wasn't cold enough
- you undercooked the custard
- you under-churned it