I followed the recipe in Edna Lewis' "The Gift of Southern Cooking," which called for only one cup of heavy cream, 1 1/2 cups of milk, 6 egg yolks and 3 cups of strawberries. And they were probably a generous three cups of berries. It came out a gorgeous pink, was bursting with strawberry flavor, and the texture was good... EXCEPT that you could "taste" infinitesimal ice crystals melting into water on your tongue, sort of before the creaminess hit your tongue. You couldn't "feel" the ice, it wasn't that the texture was icy, exactly. And it isn't that the stuff turned icy after storage, this was fresh from the freezer three hours after I churned it.
Do any of you ice cream veterans even recognize what I'm describing? Could I have used too many strawberries, which contributed too much water to the mix? Would more sugar or cream or some alcohol have counteracted the ice? Any wisdom appreciated.