Vegan Ice Cream: Strawberry

## Variant 1:

I1: 4 lbs strawberries
I2: 4 cups sugar
I3: Juice of 4 lemons
I4: ½ cup oil

I(1-2)
O1: Macerate
I(3-4)
O2: Blend
O3: Churn

### Note

This makes a double batch, or two quarts.

## Variant 2:

I1: 2 lbs strawberries
I2: 1 cup sugar
I3: 3 Tablespoons sunflower seed oil

I(1-2)
O1: Macerate
I3
O2: Blend
O3: Churn

## Variant 3 (8/13/20):

I1: 2 lbs strawberries
I2: 1 cup sugar
I3: ¼ cup sunflower seed oil

I(1-2)
O1: Macerate
I3
O2: Blend
O3: Churn

## Variant 4 (8/13/20):

I1: 2 lbs strawberries
I2: 1 cup sugar
I3: ¼ cup sunflower seed oil
I4: 1 scoop (about 23g) whey isolate

I(1-2)
O1: Macerate
I3
O2: Blend
I4
O3: Blend on low (to not over whip the whey)
O4: Churn

## Variant 5 (8/28/20):

I1: 2 lbs strawberries
I2: 1 cup sugar
I3: ½ cup sunflower seed oil

I(1-2)
O1: Macerate
I3
O2: Blend
O3: Churn

## Variant 6 (3/6/22):

I1: 2 lbs strawberries
I2: 1 cup sugar
I3: ¼ cup sunflower seed oil

I(1-2)
O1: Macerate
I3
O2: Blend
O3: Churn

### Note

Chop strawberries. Macerate with sugar. Emulsify with oil. Blend in whey if using it. Churn. The next time you make this, try pushing up the fat content. This is just 60g of fat, but the chocolate has about 150g of fat, so I think you can push up the fat content. I think the strawberry has a purer flavor without the whey. Both work, but instead of using whey to make the consistency less icy, use more oil and see how that fares. I think you previously capped the oil at ¼ cup only because stronger oils were introducing a flavor, but we haven’t had that problem with the sunflower seed oil yet.

I experimented with increasing the oil to about ⅜ cup. The result was good. Slightly softer. Consider pushing it up further to a full half cup and see what it’s like.

The version from 8/28, with very nearly ½ cup of oil was very good. It had a smoother less icy consistency. Also, maybe it was the strawberries, but the flavor was better. Not sure how much more fat it can hold, but I’m no longer afraid to use a full ½ cup of oil for the strawberry sorbet.

## Variant 7 (5/25/22):

I1: 2 lbs strawberries
I2: 1 cup sugar
I3: 3/8 cup sunflower seed oil
I4: 1 tsp vanilla
I5: ¼ tsp of salt

I(1-2)
O1: Macerate
I(3-5)
O2: Blend
O3: Churn

### Result

It was very good. Sriram had complained about the prior (unlisted) batch because the strawberries hadn’t been cored. I think he was right that the strawberries need to have the top conical section cut out to produce the best possible flavor. The white and underripe parts detract from the main strawberry flavor.

Second day, the sorbet was a bit firmer. It’s fine, but I think it’s far better when it’s had a chance to soften.

Which, I tried adding two scoops of whey to a subsequent batch. It makes a nice strawberry “custard” ice cream.

## Variant 8 (2/6/23):

I1: 2 lbs strawberry
I2: 1 cup sugar
I3: ½ cup sunflower seed oil
I4: ¼ tsp salt

I(1-2)
O1: Macerate
I(3-4)
O2: Blend
O3: Churn

### Notes

I think this was the recipe. I need to remake this to confirm ingredient ratios

### Result

I thought this was too icy.

## Variant 9 (2/8/23):

I1: 2 lbs strawberry
I2: 1 cup sugar
I3: ¼ cup light corn syrup
I4: ½ cup sunflower seed oil
I5: ¼ tsp salt

I(1-2)
O1: Macerate
I(3-5)
O2: Blend
O3: Churn

### Notes

I *think* this was the recipe I used. I need to remake this to confirm ingredient ratios

### Result

I thought this was appropriately creamy, but Evin noted that he could taste the corn syrup. The lesson learned here is that even a small proportion of corn syrup can be detected by the discerning palate. If I want to fix the problem with iciness, maybe I can up the fat? Or maybe there is a good vegan protein source? I don’t like using soy protein. It doesn’t dissolve the same way whey protein does, and leaves a gritty texture.

## Variant 10 (2/2023):

I1: 2 lbs strawberry
I2: 1.25 cup sugar
I3: ½ cup sunflower seed oil
I4: ¼ tsp salt

I(1-2)
O1: Macerate
I(3-4)
O2: Blend
O3: Churn

### Result

Good. I added some vanilla and wasn’t thrilled about that, but to each their own. (Some taste testers really liked the vanilla.)

## Variant 11 (4/23/2023):

I1: 2 lbs strawberry
I2: 1.25 cup sugar
I3: ½ cup sunflower seed oil
I4: ¼ tsp salt
I5: 1 T tapioca flour

I(1-2)
O1: Macerate
I(3-5)
O2: Blend
O3: Churn

### Result

Good. I get a pretty good result, but don't know if the tapioca flour is necessary.

## Variant 12 (5/1/2024):

I1: 2 lbs strawberry
I2: 1.25 cup sugar
I3: ½ cup sunflower seed oil
I4: ¼ tsp salt

I(1-2)
O1: Macerate
I(3-4)
O2: Blend
O3: Churn

### Result

Generally happy with this as my go-to, but maybe worth revisiting.