Strawberry Ice Cream
My issue with fruit ice creams is not being able to taste the fruit, so to keep that flavor foremost, I cook the ice cream base on its own and then add fresh fruit. Less fat—no eggs in the ice cream base—allows the berry flavor to stand out.
Recipe information
Yield
makes about 1 1/2 quarts
Ingredients
Preparation
Step 1
Combine the milk, heavy cream, milk powder, invert sugar, corn syrup, and granulated sugar in a heavy saucepan. Bring to a boil over medium heat. Turn off the heat, mix thoroughly with an immersion blender, and strain into a bowl or a big measuring cup.
Step 2
Hull the strawberries and put them in a food processor. Process to a smooth puree. Stir into the milk mixture, cover with plastic wrap, and refrigerate overnight for the flavors to develop.
Step 3
Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
