justjuice2000

I use a rubber spatula so that it won't damage the freezer bowl. Sounds like your freezer bowl is too cold and it starts freezing as soon as the mixture comes into contact with it. That happens to me if I leave the bowl in the freezer for too long before making the ice cream. I find if I leave it in for about 20 hours (manufacturer's directions), it doesn't do this. Obviously it would also depend on the temperature setting of your freezer.

I haven't made strawberry icecream, but I find that the fruit itself makes a big difference to the texture of the icecream. I have made mango icecream many times with different varieties of mangoes. One variety comes out really smooth, while others come out a bit icy. And I've tried banana icecream too, which comes out hard as a rock! Have you thought about trying dessicated strawberries? I don't know if that would work, but it would certainly reduce the water content. You could possibly rehydrate them in the milk if necessary.

Thanks for your replies, Ted and Anna. And forgive my ignorance, but what does "immersion emulsify" mean? And I use about 2 tblsp butter for a 1 litre mix. I just tried another recipe the other day, and I was sure it would fail, since the butter was floating at the top of the mixture before I put it in the machine. However, in this batch I didn't have the problem I described. Having said that, it didn't taste a bit like butter pecan ice cream either, and is essentially just vanilla ice cream. I would love to get the recipe you have, Anna. I never knew butter pecan ice cream existed until I recenlty visited the USA. We don't have such a flavour down here in Australia, so my only hope is that I can make my own. I will look forward to it once your computer is back up and running. Thanks!

I have a question about making Butter Pecan Icecream. I have tried a couple of recipes, but the butter just separates out and when you eat it you end up with all the butter just sticking to the roof of your mouth. How can I prevent this from happening? Thanks.