Strawberry Ice Cream

Today we’re diving into a timeless favorite—strawberry ice cream! Beloved by kids (and adults alike), this creamy, fruity delight captures the essence of summer with every spoonful.

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A luxurious strawberry ice cream

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Before You Start

Freeze containers you'll be using to store the churned ice cream. Scale out all the ingredients needed in deli containers or serving bowls.

Ice Cream Base Making Process

Mix half of the sugar with the ice cream stabilizer. In the saucepan on medium heat, warm up milk and heavy cream to 77ºF/25ºC.
Add dry milk, powdered glucose and the remaining sugar. Mix.
At 95ºF/35ºC, add the egg yolks and inverted sugar. At 113ºF/45ºC, add the stabilizer-sugar mixture. Mix.
Cook ice cream base to 185ºF/85ºC.
Pass through a sieve over the frozen bowl. Cool custard on an ice bath.
Achieving the right viscosity in your ice cream base is crucial for a smooth, creamy texture.

Fruit Ice Cream Mixture

Mix the chilled ice cream base with the strawberry puree. Place the fruit ice cream mixture in the refrigerator to mature for at least 4 hours, 24 hours max.

Steps To Churn Ice Cream

Churn for about 45 minutes.

Storage

Transfer ice cream to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap).
Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.

How To Serve Ice Cream

Take the ice cream from the freezer and place it in the refrigerator for about 40 minutes.
This allows it to soften slightly for easier scooping. Enjoy!