Ingredients: |
Ingredients: Sweet Cream Base
½ cup plus ⅓ cup nonfat dry milk powder
⅓ cup (2 1/3 ounces/66 grams) sugar
¼ teaspoon kosher salt
1¼ cups plus ¼ cup whole milk, divided
1½ cups heavy cream
¼ cup corn syrup
1 tablespoon plus 2 teaspoons cornstarch
Strawberry Ripple
6 ounces (170 grams) fresh strawberries, hulled
½ cup plus 1 tablespoon (4 ounces/113 grams) sugar
1 cup (½ ounce/14 grams) freeze-dried strawberries
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Directions: |
Directions:
FOR THE SWEET CREAM BASE: In small bowl, whisk together milk powder, sugar, and salt. Whisk sugar mixture, milk, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, about 5 to 7 minutes.
Meanwhile, whisk remaining milk and cornstarch together in small bowl.
Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt).
FOR THE STRAWBERRY RIPPLE: Meanwhile, combine fresh strawberries, sugar, and freeze-dried strawberries in blender and blend on high speed until smooth, about 1 minute. Transfer to airtight container and refrigerate until ready to use.
Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Spread one-quarter of ice cream in bottom of airtight container and top with ¼ cup ripple. Repeat three more times. Cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
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This recipe for Strawberry Ripple Icecream is from