Jennifer Mclagan's Simple Strawberry Ice Cream with Brandy Snaps

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5

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Total Reviews: 6

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  • on August 04, 2013

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    I've made this recipe twice now.

    However, as noted in other comments, it is 1 cup sugar and 2 cups cream.

    The second time I made it, I skipped the added diced berries and liked it better. It has a very strawberry flavor as it is and I thought the texture was smoother.

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  • on April 13, 2013

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    I just made this recipe, at least I made it with the quantities of ingredients used on the episode: 4 cups sliced strawberries, 1 cup sugar, 2 Tablespoons lemon juice, 1/8 teaspoon salt, 2 cups heavy creaman and an additional 2 cups of diced strawberries. Total strawberries was about 2 pounds. Total volume of the recipe came out at about 5-6 cups of ice cream. Now...I am not a large fan of non-custard ice creams, and I have a perfectly good recipe for a strawberry frozen custard. I don't know why I even considered making this - it must be the respect I have for Ms. Calder and her wonderful skill with and taste in foods! And this turned out just wonderful! Not so rich as a frozen custard but without a doubt the best strawberry ice cream I've ever eaten. I'll be serving this to tonight's meeting of the San Ignacio Supper Club - That's how good it is. Thanks for the recipe!

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  • on April 29, 2012

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    I rewatched the episode and the ingredients were 2 quarts strawberries, 2 cups cream and 1 cup sugar. I believe the recipe was reduced to accomodate home quart size icecream makers. This icecream is delicious and very easy to make!

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  • on February 16, 2012

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    I have not made this yet, just watched episode. I could have sworn she said she used 2 cups of cream. Does anyone know for sure?

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  • on January 02, 2012

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    This became my husband's and my favorite ice cream ever, EVER. We make it all the time now. It's quick and concentrates the beautiful berry flavor.

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  • on July 15, 2011

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    its missing 1/2 cup SUGAR and 1 cup HEAVY CREAM.... i guess ehehhehe

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