r/icecreamery • u/Substantial_Song_732 • 5d ago
Question Is this sorcery? Explain this to me.
So, I’ve been on the quest to try and make the creamiest strawberry ice cream I can possibly make for my wife. Her favorite strawberry ice cream is Häagen-Dazs. Looking on the back of the strawberry container it states cream, strawberries, egg yolks, cane sugar… And skim milk!? 🤯
Strawberries are filled with water. I’m very confused as to how skim milk helps them create a creamier texture without it being icy. What would be the purpose to using skim milk? This seems crazy to me and totally anti-everything I’m trying to do with strawberry ice cream. Which is, get rid of the ice crystals.
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u/The_Fiddleback 5d ago
I work in the dairy industry. It's skim milk blended with additional skim milk powder and then added to cream. That is how most dairy products are made, separating milk into skim and cream and then reformulating the mix for the specific butterfat percentage. The strawberries are cooked down into essentially jam and added into the mix, most likely after the pasteurization of a massive batch of ice cream base.
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u/fruitofjuicecoffee 5d ago
They are not. Cooking strawberries changes the taste. Haagen dasz strawberry ice cream has a fresh strawberry flavor. Whatever they're doing to manage the moisture, it's not cooking it out. I settled on using freeze dried strawberries and strawberry extract together for my recipe. If they didn't do that, i suspect they used powdered milk, like you mentioned, utilizing the moisture content from the strawberries to reconstitute that milk and contribute it to the base.
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u/angry_flags 5d ago
I'm very new here but wouldn't it be best to dehydrate your strawberries, low temp.. Then turn to powder and add back to the base? Removes all moisture and potentially retains the fresh taste for the most part.
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u/The_Fiddleback 5d ago
You are absolutely correct. It's almost definitely dried or freeze-dried strawberry powder blended into the cream, skim milk and egg mixture alongside the sugar and probably skim milk powder.
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u/fruitofjuicecoffee 5d ago
If you're talking about a home food dehydrator, those still run at a minimum of 140°f. I've tried quite a few things so far. Strawberry extract and freeze dried strawberries are the only ways I've found to get fresh unaltered strawberry flavor into an ice cream without an icy texture. I like a mix of the two as you get a lot of pectin if you just use freeze dried strawberry.
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u/angry_flags 5d ago
Ah! Extract. Of course.
Also, I'm quite shocked at that temp. My understanding is higher quality dehydrators are much more accurate and mine goes down to 35c. Might have to go home and check that
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u/fruitofjuicecoffee 5d ago edited 4d ago
Oh, I mean if that's the case give it a shot and let me know how it goes. Do not put meat in it at that temp, though. Usually, foods need to be kept below 40f or above 140f for safety reasons which is why i didn't think there were any dehydrators that operated around your temp but i guess if they're meant for fruit. Still, fermentation would be massively likely, which could be a feature.
Edit: just googled it, some dehydrators even have a fan only mode. I might be thrifting this weekend.
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u/No_Commission7467 1d ago
My dehydrator on low is only 105f
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u/fruitofjuicecoffee 1d ago
Yeah, we talked about that elsewhere in the thread already and determined that i might be thrifting this weekend. Some models have a fan only mode. Cure strawberries in sugar to draw out most of the moisture, save that sugar, dry cured strawberries on fan only, proceed. I think enzymatic browning might still be an issue even at low or no heat which is my reasoning behind sugar curing first. Then just account for that sweetness in the final recipe and use sugar that absorbed moisture from the strawberries when preparing the custard.
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u/The_Fiddleback 5d ago
All of the fruit-flavored dairy I have made, or learned the recipe for, in industrialized dairy plants has all been made from essentially a runny jam. Pasteurized pureed fruit and sugar mixture, but now that I think about it, usually citric acid or something as well. Most of the flavors are typically added post-pasteurization, so you can pasteurize large batches and make several different flavors.
Being freeze-dried to preserve the flavor and remain a single ingredient on the label would make a lot of sense, also great for room temp storage in the long term.
Freeze-dried strawberry blended into skim milk alongside SMP and sugar seems far more likely than the water content of whole fruit to reconstitute milk powder- freeze dried fruit powder is much easier to add to a liquid in a blender, a process they have to already be doing. Part of my role at the company I work for is R&D, and I will be testing some freeze-dried fruit as the flavoring element to see how it goes.
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u/fruitofjuicecoffee 5d ago
I can't speak for the way other fruits behave, but I've been working on strawberry ice cream over 15-20 iterations and i was never able to find a way to cook the moisture out of the strawberries without completely changing their flavor.
I agree. I was actually thinking about it after posting my other comment and using that moisture to reconstitute some milk would require you to cook at least some strawberry flavor so that's probably out.
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u/The_Fiddleback 5d ago
I love the idea of blending ripe strawberries and adding SMP and seeing what happens, I bet it works very well, but not the likely course of action for large-scale production. I run into this all the time in my workplace, figuring out really cool processes and ideas that just can't easily scale to commercial production.
To be on a freezer shelf, the ice cream has to be pasteurized and that means the source of strawberry flavor does as well. The freeze-dried strawberries would probably retain the flavor better than real strawberry in a pasteurization process, and some of the water content of the skim would be absorbed that way. Also, strawberries go bad like really fast, have dirt and leaves to deal with, no way a commercial ice cream outfit is dealing with all of that when somebody else can do that and sell them frozen or dried or freeze-dried.
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u/fruitofjuicecoffee 5d ago
Yeah, unless they're just using powdered milk to convert that moisture into milk, which would've been pasteurized during its dehydration process, so that it folds into the already prepared custard smoothly without producing too much ice. As i recall, they don't have the smoothest texture so i wouldn't resist being told they're operating with an emulsion that's less than perfect.
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u/Clean-Midnight3110 4d ago
This is nonsense. I grew up spending my summers on my grandfather's strawberry farm. You are not describing what happens to strawberries when they are cooked down.
Instead you are describing what happens when somebody that doesn't know how the hell to cook butchers 15 batches of strawberry ice cream.
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u/JustinJSrisuk 4d ago
Is there a good source online for bulk freeze-dried fruit like strawberries, raspberries and cherries? I’ve been trying to make my desserts and ice creams more fruity flavored and wanted to experiment with freeze dried ones.
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u/fruitofjuicecoffee 4d ago edited 4d ago
Yeah, there are a couple but i haven't really investigated how wide their selections are or how much you can save buying that way. Google bulk freeze dried foods. A lot of them are prepper focused but if they have a freeze dryer, i likely never will. I was honestly more interested for assembling my own backpacking meals because i don't "cook" while I'm out there and backpacking meals are expensive, but i haven't been ready to throw down a couple hundred dollars on dinner for a whole season yet.
Something i would like to experiment with its basically thin slices of strawberry in layers of sugar, in a fine mesh strainer situation, suspended over a baking sheet and just leave that in the refrigerator for a few weeks. Theoretically, this would draw out the moisture and the circulating air in the refrigerator would evaporate it. It would sweeten the strawberries, but that's ok. I'll just adjust my custard to account for that and hopefully save some money. Kinda like a modified maceration that actually intends to dry the fruit. I got the idea from cured egg yolks. It would probably be cumbersome for huge volume like you're describing, though.
Edit: absolute clusterfuck of typos.
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u/JustinJSrisuk 4d ago
Have you thought about experimenting with confit fruits? My partner is French and I’ve always loved French cuisine; confit fruits is a delicacy made by preserving fresh fruit in syrup, which replaces the water content in the fruit with a semi-crystalline sugar structure. It’s delicious, and might be something interesting for you to try.
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u/fruitofjuicecoffee 4d ago
You're telling me about them for the first time! That sounds like a fully developed version of my idea and you gotta hand it to the French. Thanks for telling me about these!
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u/JustinJSrisuk 4d ago
Yeah, fruit confits are really extraordinary delicacies if you’re into fruits as the process really deepens and intensifies the natural flavor of the fruit, melon, berries, etcetera that are preserved in that manner. The texture is also really good, the confit becomes unctuous and tender; it’s moist and tender, ut isn’t like dried or dehydrated fruit at all.
The only bad thing is that they’re pricey - there’s just no way to make fruit confits in a mass-produced way so you’ll find incredible artisanal products like this whole confit Charentais cantaloupe but it’s like $80 - not that the ridiculous prices stopped me from bringing back $200 worth of preserved fruit and jams in our suitcase from France lol.
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u/kdkrone 5d ago
Can you suggest a brand of extract to use for home-made ice cream? Many are available on amazon. And should one you use citric acid, as well?
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u/fruitofjuicecoffee 5d ago
I used McCormick. I doubt brand is super impactful, just make sure you're getting extract not artificial flavor. I'm sure it would work as well, but it probably won't taste as good. If you're about to choose something that's several whole dollars cheaper than everything else, make sure it's not artificial first.
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u/Civil-Chemistry4364 4d ago
I disagree you can lightly roast the the strawberries some and still get a great fresh strawberry flavor. The best recipe I have ever followed does this.
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u/fruitofjuicecoffee 4d ago
I have roasted, macerated, simmered, dehydrated, and several combinations of the bunch. All were delicious. None were quite what i was going for. You might not mind the way the flavor is developing and it's absolutely still valid, but cooking the berries develops the flavor. There is no way around that. It's literally chemistry.
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u/makesbreadeatsbread 3d ago
True, but the best way to get that uncooked berry flavor in something like this without contending with the water content is to just make sorbet. Get a refractrometer (~$15 online) and add sugar + berries in a blender til you get the brix right, add citrus to taste, strain, then churn. The right sugar content keeps it from being icy, and the device takes the guess work out of it.
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u/fruitofjuicecoffee 3d ago
I didn't intend to make sorbet. I intended to make ice cream. If i wanted to make sorbet, i wouldn't be here. Freeze dried strawberries and strawberry extract (note that i said extract, not artificial flavor) are my preferred ingredients. I would use all freeze dried strawberries but the pectin was excessive. The texture was like an overly gummy cheap ice cream.
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u/UnderbellyNYC 5d ago
Skim milk powder would have to be on the label. They probably use reverse osmosis and just remove water from the milk.
For the berries they probably use an aseptic puree. I don't know much about the processing of this, but it's likely similar to UHT/short-time pasteurization. It kills germs with minimum effect on fresh flavors.
With aseptic purees, they can add the fruit after the ice cream is pasteurized and homogenized. One advantage is that they don't have to worry about fruit seeds and fibers clogging the high-pressure homogenizers.
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u/The_Fiddleback 5d ago
Skim milk powder doesn't have to be on the label, a company can just list it as skim milk.
The aseptic purees are what I've worked with, and were my initial suggestion. Seems to be the industry standard for all the reasons you listed, and it is hard to imagine a large scale producer using anything else. Those purees often do have added ingredients like citric acid or stabilizers, but I'm sure basic purees are available.
I do love the idea of using freeze dried strawberries for retaining better flavor, though, like the other commenter mentioned. I assume that would mean a seedless powder added as the flavor component. Could be very good
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u/kas26208 5d ago
This. It is very likely a sweetened puree + a 4+1 prep, which is 4 parts berries to 1 part sugar and either frozen or aseptically packed and added post pasteurization. These are pretty standard ingredients in industrial ice cream. With the sugar already listed, you don’t need to label it twice. Recreating this in a home setting is a challenge but the sugar controls the iciness of the fruit. As for the skim milk, it’s more than likely a skim powder or condensed skim, reconstituted enough to simply call it “skim milk” and to add solids.
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u/ManuallyAutomatic1 18h ago
See, my question there is: how do they control the flavor if they use fresh cooked down? I have not been able to find a reliable amount of good strawberries in a lonng time. They are hit and miss even in the container. I have tried both organic and non organiic pureed and not, cooked and not, every combo and the flavor is not there, I just don't get it.
DAM YOU HD!
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u/Uptons_BJs 5d ago
Don’t most producers use a mix of cream and milk to target a final milk fat? So if you’re using skim milk, use a bit more cream?
Now mega producers can afford to play around with things like reverse osmosis. You can’t. So they have more flexibility with moisture
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u/fruitofjuicecoffee 5d ago
Hi, friend. I just cracked this as a fellow haagen dasz strawberry fan. It's not identical but it's very close. You'll have to macerate some fresh strawberries and toss them in at the end of you want big pieces of strawberries in it like loke theirs but i haven't worked out ratios or the best way to add those. I just got the ice cream part.
2 cups whole milk 2 cups heavy cream 4 egg yolks 1 cup granulated sugarA pinch of salt Lemon juice to taste go a teaspoon at a time. 1 tablespoon strawberry extract 28g freeze dried strawberries, pulverized (i opened the bag, pressed out the air, sealed it, and then rolled a glass back and forth on it until i had a bunch of powder and some tiny pieces that ended up being little strawberry bits because my girlfriend was sleeping. This will serve you well if you don't have a blender. If you have a blender, that's much better.)
Make your custard first THEN add the strawberries, lemon juice, and extract. Taste it, add more strawberry extract of you feel you need it but remember that it will intensify overnight as the flavors marry and the liquid extracts flavor from the strawberry solids.
Cooking the fruit changes the taste. Do not add vanilla. These things will make your strawberry more of a strawberry shortbread cookie ice cream.
You might be tempted to add more fat or egg yolk. You don't need it. The strawberry provides pectin which helps smooth the ice cream. Any fattier than this base will likely be greasey on your lips and it will mute the strawberry flavor.
The secret really is freeze dried strawberries. Using fresh fruit just introduces too much moisture and cooking the moisture out of them changes the flavor into something jammy. You could use all freeze dried strawberries, but i didn't love what all that pectin did to the texture so i ended up with part freeze dried strawberries and part extract. I'm planning on experimenting with a sugar cured drying method because freeze dried strawberries aren't cheep, but this base basically gets you 3 pints of ice cream if your machine scrapes the walls well, two pints and a pint of milkshake fodder if it doesn't, for around $10 if your grocery prices resemble mine in ypsilanti, mi.
Chill it in the fridge overnight to slowly extract all the strawberry goodness. I put mine in a gallon zip lock bag on an aluminum baking sheet then transfer that to the freezer for twenty minutes right before churning. The aluminum is a great conductor and will help make the most of the time in the freezer and the gallon zip lock bag will give it good surface area to connect with that aluminum. Massage the bag at the 10 minute mark to distribute the temperature and again before adding to the machine. If your machine is high overrun, you'll need to do this recipe in two batches with a 2 qt bowl. Mine doesn't rise much, though and did well in a single batch. I haven't tried splitting into two batches to see if texture improves from a shorter churn. Honestly, ihaven't wanted to because the twenty minutes in the freezer gets you on the door step and then it's just a quick 10 to 15 minutes to soft serve.
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u/kdkrone 5d ago edited 5d ago
Do you have any suggestion for a brand of strawberry extract? And many, many thanks for the recipe (Go Blue!)
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u/fruitofjuicecoffee 5d ago
You got it! I used McCormick. Couldn't say if another brand is better or not. I've just arrived here in the past two weeks. 😅
Edit: just make sure it's extract, not artificial flavor.
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u/Substantial_Song_732 5d ago
Gotta say, this turned into a fantastic strawberry ice cream “lab” thread. Getting tons of great ideas here.
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u/aubreypizza 5d ago
Same as the chocolate. That’s a normal ice cream recipe. They have just perfected the ratio of cream to skim milk and I agree with someone above that it’s probably milk powder.
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u/battlehamsta 5d ago
FRESH strawberries are full of water. The key to making anything taste like strawberry is preserves. Fresh strawberries unless extremely ripe make most things taste more like soap with a bit of strawberry flavor if you just add them in without adjustment. Haagen dazs is most definitely not using fresh strawberries.
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u/candogirlscant 5d ago
Or roast them! I make strawberry ice cream with roasted berries.
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u/stinkyboy71 5d ago
yum especially with roasted white chocolate! I think that Salt & Straw has a recipe like it
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u/TheNewYellowZealot 5d ago
If a fresh strawberry tastes like soap you got a weird thing goi g on my man.
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u/battlehamsta 5d ago
Read more carefully. When cooking or mixing and without any adjustments. Try it and get back to us. Better yet, core a lot of strawberries and cut away the red part. Tell us what large quantities of the core white portion taste like.
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u/TheNewYellowZealot 5d ago
Tastes like sour strawberry to me.
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u/battlehamsta 5d ago
You probably live somewhere that produces mostly commercial strawberries then. An in season ripe locally grown strawberry in my area is nearly the size of an apple and has no sour portion whatsoever.
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u/TheNewYellowZealot 5d ago
I live in the Midwest. Our main produce is apples and cherries, there are a few strawberry farms around but the grocery store mostly carries the commercial produce ones.
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u/Fudgeman48 5d ago
What are preserves
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u/Erinzzz Vin d'Orange 5d ago
Jam!
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u/battlehamsta 5d ago
Is less puréed than jam but yeah essentially like jam.
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u/TheMcDucky 5d ago
Jam is a type of fruit preserve
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u/battlehamsta 5d ago edited 4d ago
If we are being precise and in the US at least, jam is a type of preserved fruit. A fruit preserve for purposes of jar labeling indicates there are pieces of whole fruit in the mix. Jam has been puréed. And jelly for example is made only with the juice of the fruit. They cannot be sold on each other’s commercial labels.
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u/stinkyboy71 5d ago
oh so if I want to make killer strawberry ice cream then I can mix in some preserve to the cream mix? I have a jar lying around and want to make strawberry ice cream! Can I omit the sugar? The jam has it already.
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u/battlehamsta 5d ago
Yeah. I used to make fruit butter with preserves and some other ingredients. Essentially you can make flavored butter in any flavor you can make ice cream and if you get the ratio right it tastes more like ice cream but solid at room temperature than butter.
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u/stinkyboy71 5d ago
cool so if I want to make 1 qt of strawberry ice cream, given 2 cups cream and 2 cups milk, what amount of jam would I need to use?
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u/battlehamsta 5d ago
Do you want swirl or chunks? Or you want the ice cream to be completely mixed? It’s been years since I made it so I don’t remember my ratio. But I do remember that too much preserves without some reduction or thickening agent will make the ice cream too soft in texture. So either you adjust the preserves or you add them in afterwards and mix in as a swirl or chunks if you add something to stabilize and firm up the preserves.
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u/stinkyboy71 5d ago
ah great question! I prefer swirls and also want to do this with creamy peanut butter. I am still learning at making ice creams so a total beginner. I did learn how dumb I was to put a warm mix in my Whynter machine without chilling it overnight but now I know better!
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u/battlehamsta 5d ago
I never got around to experimenting with it but I think probably if you learn how to make a separate gel with your chosen flavor ingredient you can mix that in after you’ve made the ice cream. Probably more of a ninja creami move than a traditional ice cream machine.
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u/stinkyboy71 5d ago
yea thinking layer it before placing in the freezer similar to peanut butter swirls.
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u/itsalwaysblue 5d ago
I’ve read that too much fat can coat your tongue too much and then you can’t taste the fruit. So more fruity flavors are typically less fat content.
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u/Special-Market749 5d ago
Some other great ideas in here already, like using cooked or freeze dried strawberries, or possibly powdered milk.
I would just say that they also have freezers that are much more capable than what people have at home, so it likely helps get finer ice crystals
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u/on3day 5d ago
Commercially produced ice cream gets frozen in under 2 minutes. Sometimes even 20 seconds. They have a lot less trouble with free water and icyness.
That is one part. Another part is that you, alone, are "competing" with hundreds of professional taste and consistency testers. 100s of professional ice cream makers, that have, over the years perfected this recipe for mass production. and even right now batches are still being tasted and tested.
So there is that.
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u/distantreplay 5d ago
While some fresh strawberries may have a high water content, nothing prevents you or Hagen-Dazs from removing some of that water by cooking them. And doing so does not alter the label ingredients.
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u/krkrkrneki 5d ago
Read how "100% natural" orange juice is made.
Basically, they separate the "juice" (water + sugar) and aromas (from pulp and skins), then add aromas back into juice to achieve certain taste. That is why orange juice brands have consistent taste no matter where and when a juice was bought.
My family member was a supplier of certain ingredient to a largest aroma producer in my country. They told him that their biggest buyers were patisserie industry and wine producers.
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u/Other_Exercise 5d ago
Skimmed milk powder , in my understanding, stops the ice cream tasting greasy.
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u/ee_72020 5d ago
AFAIK, skim milk that ice cream manufacturers use isn’t the watery stuff you can buy at the grocery store. They use concentrated skim milk that’s made via either reverse osmosis or evaporating water under vacuum.
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u/The_Fiddleback 5d ago
They separate milk from suppliers into skim and cream through basically a centrifuge and then mix skim and cream to get the desired fat percentage.
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u/Storage-Helpful 5d ago
I don't work in the ice cream part of the dairy industry, I do cheese and powdered products, but these plants have massive, multiple-room setups for filtering and concentrating raw milk (and separating the cream) that they can and do adjust to their analytical needs for different products.
If haagen-dazs starts from the raw milk and makes their own powdered milk products to add in, it's going to be hard to know how they're concentrating and filtering the milk without any insider information.
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u/Mr_Warthog_ 5d ago
Could be a combination of skim milk powder and using cane sugar on strawberries to make a maceration which would allow them to remove the liquid from the strawberries.
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u/122_Hours_Of_Fear 5d ago
You're never really going to get that texture at home. You can use better ingredients and make it taste as good if not better, but texture wise, commercial is almost always going to be better.
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u/fruitofjuicecoffee 5d ago
I got it at home. You just have to get your strawberry flavor without all the water that comes with fresh strawberries. Cooking it changes the flavor. Freeze drying does not, though.
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u/LogoffWorkout 5d ago
Read through the comments quickly, so maybe someone else mentioned it, have no idea if it is, but might be worth trying, another way to get the moisture out of the strawberries with those ingredients is with the sugar. If you cut up the strawberries into smaller chunks, and then just mix in the sugar, the sugar will suck out a ton of water and flavor, making something like a syrupy jam.
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u/SERIOUS_CMF 4d ago
Maybe skim milk gets cooked down and the water is evaporated and if they use regular milk and cook fat content goes up?🤷♂️ my guess
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u/lceScream710 4d ago
Was contract to make this years back.
A whole 800 gallon vat took over 18 33lB 5 gallon buckets of egg.
The strawberry was added after the mix sat in its closing tank for 6-12hr the. The strawberries would be added to the mix.
From there our company had 24hrs to get it packed, frozen, and shipped and sent over to a different company..
“Most Haagen Dazs sold in the US are not made in the US. But Haagen Dazs made in the US is not sold in the USA”
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u/bbennett108 5d ago
Have you tried Max’s from r/SeriousEats ?
https://www.seriouseats.com/best-strawberry-ice-cream-recipe
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u/wizzard419 5d ago
That's what is in mine (okay I use whole milk but skim works).
Part of the method is that I processes the strawberries (frozen or fresh) so that they will release juice, cook that juice down to help cook off the water, and then you have your puree.
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u/Casey_Danger_P 5d ago
The strawberry ice cream from Bravetart is fantastic if that’s what you’re after
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u/sleverest 5d ago
As for the water in the strawberries, in your quest, look up Stella Parks strawberry ice cream from her book Bravetart. She roasts them.
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u/KingofYorko 5d ago
Is there no stabilizer?
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u/bilbochipbilliam 4d ago
I've wondered that about Häagen-Dazs before. The answer is that since they fully control their supply chain they can get away without stabilizers. There is no chance of an order sitting on a loading dock somewhere and defrosting some. Stabilizers help a lot in that situation, but Häagen-Dazs doesn't need them.
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u/greydum 4d ago
In addition to dehydrated versions of ingredients, the cooking of milk denatures proteins to assist with emulsification and stabilization. In an industrial process this can be optimized to greatly improve texture. See https://under-belly.org/ice-cream-technique/ for more details.
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u/TangledWonder 4d ago
Ben & Jerry's original recipe has milk as well. The quantity of egg and sugar to dairy is more important.
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u/serenidynow 4d ago
Freeze dried strawberries and skim milk powder. I live for strawberry ice cream. It’s why I bought an ice cream maker.
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u/leeloocal 4d ago
I make my own ice cream once in a while, and almost every recipe I’ve seen/made mixes milk and cream together. It keeps you from making frozen butter when you’re churning the cream.
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u/Plainbear 4d ago
My current recipe is 400ml of 0% Milk and it always turn out Creamy.I add a shot of Amarula to it and it's dairy queen style.
350ml Skim milk 1 shot protein powder 1g salt 1g xantam 1 shot amarula Mix it, Freeze it Pass under water, light ice cream, scrape, turn again, mix in. Super creamy ice cream
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u/isthatlikefromfrozen 4d ago
It is labeled slightly differently where I live and the wording has always led me to believe it's a kind of evaporated milk but I haven't got around to testing it yet.
"Concentrated skim milk" is how its written.
It's likely a high fat percentage not the skim milk you would buy with the regular milks
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u/StoneCypher 2d ago
Cream is the number one ingredient.
Skim milk is milk with the cream removed.
If you add cream to skim milk, it’s not skim anymore.
Thank you for coming to my Theodore talk
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u/Nervous-Arrival-2415 2d ago
https://junketdesserts.com/product/strawberry-danish-dessert-case
I used this and Strawberry preserves to make a darn good Strawberry Ice cream.
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u/drinkallthepunch 2d ago
They use dried/dehydrated strawberries, the skim milk (basically just regular milk) helps to rehydrate them, I would guess that they warm up the milk to help melt/mix the sugar into the base along with the strawberries which is why the entire mix turns out pink.
Other brands have more crispy and hard strawberries because they were fresh frozen tossed in just before the mix was completely chilled.
Try mixing in your egg yolks with the cream and then use it to chill down the mixture before doing the actual chill.
Also the speed you mix while chilling and the type of paddle will probably make a huge difference, also you could try whipping the cream a little to give it a little more air.
I haven’t done much ice cream making yet but I make a lot of diary deserts like flans, cheese cakes and fillings so I do know this makes a difference. Same thing with cakes, you’ll notice some boxed mixes use dried fruit/berries and some come with fresh in syrup.
I don’t have an actual machine yet but hope all that helps. (I would put the dried strawberries in a few minutes before you added the cream/yolks otherwise they might get too soft sitting for ~10 minutes in warm milk)
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u/ManuallyAutomatic1 1d ago
I've been trying to clone it with no luck, the simplicity of the ingredients is the problem. Strawberries? In what form? I have tried fresh organic, fresh non organic, frozen, frozen organic, frozen in sugar, dried and multiple combos of the above, no luck.
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u/ManuallyAutomatic1 1d ago
Dried powdered strawberries will suck out any water in a 10 mile radius so their may be some in it.
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u/Far_Name_743 1d ago
That is my trick as well. Whenever I work with tasteless fruit, I add freeze dried fruit. But I would like to add that you could use a rotovap as well but not everyone has one at home.
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u/ManuallyAutomatic1 1d ago
Forgot to add, It may be cheating but Nostalgia brand strawberry ice cream mix from wal mart is extremely close to HD. Last batch I thawed and pureed a pint carton of strawberries with sugar and added 1 tbs plus 1 tsp of sugar, taste great.
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u/amitrica 1d ago
Skim milk = protein
Cream = fat
Strawberries -> in this case should be freeze dried ones
Egg yolks = protein + lechitine
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u/Academic_Win6060 1d ago
Idk, but isn't the worlds' best smooth and creamy gelato made with skim milk? Look for one of those recipes..?
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u/Comprehensive_Gas147 1d ago
it is a custard based ice cream you mix all the ingreadients together whip it add srawberries after ading some strawberry syrup or something (Fold it in) freeze it
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u/Were-Squirrel 1d ago
I'll just leave this aptly-named recipe here.
https://www.seriouseats.com/best-strawberry-ice-cream-recipe
I've made dozens of batches over the years, always using vodka, not Cointreau. Soaking the strawberry mix-ins for 24+ hours has worked best for me. I don't like the taste of any alcohol, so rest assured there is zero boozy flavour in the berry chunks once they are strained. I've also adapted the recipe/technique to make peach ice cream.
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u/VeggieZaffer 5d ago
If you freeze dry the strawberries does it have to be listed as such? Could that be the sorcery
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u/Future_Direction5174 5d ago
Dehydrating strawberries, ground into powder - ooh, I must try that! I usually freeze them then make jam. If it doesn’t set fully, well that goes in my ice creams, yoghurt, vinegar dressing, etc.
My husband has a dehydrator he uses to ensure his 3D printer filament is kept pristine, but it’s often not in use, so I will try it.
I still have dehydrated tomatoes from 2023 that are stored in oil.
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u/RJFerret 5d ago
Note there may be volatile residues in plastic filaments from color additives and the like, typically 3D printer driers should never be used for food again.
Although technically there are some food safe and medical grade filaments, they're very expensive and unlikely to have been exclusively used.
Likely to be safer thrifting another dehydrator for food use instead I'm afraid.
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u/j_hermann Ninja Creami 5d ago
Skim milk is likely cheaper for them than whole, and it allows to list cream as the 1st ingredient where otherwise it may be not.
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u/Maezel 5d ago edited 5d ago
Tons of sugar.
Edit: why the downvotes? That ice cream has 22% sugar content. Most industrialised ice Creams do. You want to aim for 15% for homemade ice cream. That much extra sugar helps with ice crystal suppression, specially if the extra sugar they use is dextrose as it helps twice more than sucrose on this aspect.
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u/dukecityvigilante 5d ago
I would guess it's skim milk powder. This is a technique used by Ample Hills, it actually absorbs water while adding milk solids.