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French · Dessert
Strawberry Ice Cream
A pasteurised milk-and-cream base, built up in temperature stages with milk powder and glucose for body, then aged and folded with cold strawberry puree before churning. It is smooth, bright and softly scoopable.
- YieldMakes about 950 g of mix, roughly 1 litre of ice cream
- Hands-on1 h
- Total4 h 16 min
- Difficulty
Ingredients
Base
- 250 mlwhole milk
- 60 gnonfat milk powder
- 175 mlheavy cream (35% fat)
- 25 gunsalted butter
- 100 gsugar, 75 g mixed with the glucose powder, 25 g mixed with the stabilizer
- 37½ gglucose powder
- 5 gice cream stabilizer-emulsifier
Fruit
- 300 gstrawberry puree, unsweetened, fresh or thawed, kept cold
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