Ingredients
Sweet Cream Base
110 g | sugar |
80 g | nonfat dry milk powder |
0.8 g | kosher salt |
325 g | plus 50 g whole milk, divided |
355 g | heavy cream |
85 g | corn syrup |
15 g | cornstarch |
Strawberry Ripple
170 g | fresh strawberries, hulled |
112 g | sugar |
15 g | freeze-dried strawberries |
Sweet Cream Base
½ cup plus ⅓ cup nonfat dry milk powder |
½ cup (3½ ounces) 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 fresh strawberries, hulled |
½ cup plus 1 tablespoon (4 ounces) sugar |
1 cup (½ ounce) freeze-dried strawberries |
Essential Equipment
Instructions
- 110 g sugar
- 80 g nonfat dry milk powder
- 0.8 g kosher salt
- 325 g whole milk
- 355 g heavy cream
- 85 g corn syrup
- 50 g whole milk
- 15 g cornstarch
- 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 750 grams ice, 113 grams water, and 42 grams salt).
- 170 g fresh strawberries, hulled
- 112 g sugar
- 15 g freeze-dried strawberries
- 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.
Instructions
- ½ cup plus ⅓ cup nonfat dry milk powder
- ½ cup (3½ ounces) sugar
- ¼ teaspoon kosher salt
- 1¼ cups whole milk
- 1½ cups heavy cream
- ¼ cup corn syrup
- ¼ cup whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
- 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).
- 6 ounces fresh strawberries, hulled
- ½ cup plus 1 tablespoon (4 ounces) sugar
- 1 cup (½ ounce) freeze-dried strawberries
- 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.