Strawberry Ripple Ice Cream Recipe

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

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nonfat dry milk powder: Nonfat dry milk powder supplies protein and lactose without added water. The protein helps prevent large ice crystals by binding up water. Lactose is only about 20 percent as sweet as sucrose (granulated sugar), but it depresses the freezing point to the same degree. By using a substantial amount of nonfat dry milk powder, we can make a smooth, creamy, scoopable ice cream without making it too sweet.

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heavy cream: Cream is our primary source of fat. This is a 14 percent fat ice cream mix, one of the most popular formulations for premium commercial ice cream.

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corn syrup: Corn syrup is about 30 percent as sweet as granulated sugar. It contains fragments of starch chains that increase the viscosity of the mix and help prevent ice crystals from growing larger and coarser during hardening and storage.

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cornstarch: Cornstarch binds up water, effectively decreasing the amount of freezable water in the mix. It also acts as a stabilizer, helping to slow the rate of ice crystal growth during hardening and storage.

Fellow Penn State Ice Cream Short Course-alum Jeni Britton Bauer uses cornstarch (and cream cheese) to great effect in her ice cream base recipe in Jeni’s Splendid Ice Cream’s At Home (2011).

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freeze-dried strawberries: Fresh strawberries taste best, but the water they add to an ice cream base can lead to the formation of large ice crystals. Freeze-dried strawberries retain the flavor of fresh berries because they aren’t heated during processing. By combining these two forms of strawberry in the blender with some sugar, we get a ripple with intense fresh strawberry flavor that remains smooth (not icy) in the hardened ice cream.

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

Hide Annotation

nonfat dry milk powder: Nonfat dry milk powder supplies protein and lactose without added water. The protein helps prevent large ice crystals by binding up water. Lactose is only about 20 percent as sweet as sucrose (granulated sugar), but it depresses the freezing point to the same degree. By using a substantial amount of nonfat dry milk powder, we can make a smooth, creamy, scoopable ice cream without making it too sweet.

Hide Annotation

heavy cream: Cream is our primary source of fat. This is a 14 percent fat ice cream mix, one of the most popular formulations for premium commercial ice cream.

Hide Annotation

corn syrup: Corn syrup is about 30 percent as sweet as granulated sugar. It contains fragments of starch chains that increase the viscosity of the mix and help prevent ice crystals from growing larger and coarser during hardening and storage.

Hide Annotation

cornstarch: Cornstarch binds up water, effectively decreasing the amount of freezable water in the mix. It also acts as a stabilizer, helping to slow the rate of ice crystal growth during hardening and storage.

Fellow Penn State Ice Cream Short Course-alum Jeni Britton Bauer uses cornstarch (and cream cheese) to great effect in her ice cream base recipe in Jeni’s Splendid Ice Cream’s At Home (2011).

Hide Annotation

freeze-dried strawberries: Fresh strawberries taste best, but the water they add to an ice cream base can lead to the formation of large ice crystals. Freeze-dried strawberries retain the flavor of fresh berries because they aren’t heated during processing. By combining these two forms of strawberry in the blender with some sugar, we get a ripple with intense fresh strawberry flavor that remains smooth (not icy) in the hardened ice cream.

Essential Equipment

Instructions

Cook's Note: Freeze-dried strawberries can be found at well-stocked grocery stores or online. If using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours and preferably for 48 hours before churning. For self-refrigerating ice cream makers, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard. We prefer Carnation Instant Nonfat Dry Milk for this recipe. Some ice cream base may stick to the bottom of the saucepan when pouring it into the bowl in step 3; simply scrape it into the bowl with the rest of the base and whisk until smooth. This ice cream can be stored for five days with little loss of quality. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements so you get to pick the one that works best for you.

- 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
FOR THE SWEET CREAM BASE: In small bowl, whisk together sugar, milk powder, 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.
- 50 g whole milk
- 15 g cornstarch
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 750 grams ice, 113 grams water, and 42 grams salt).
- 170 g fresh strawberries, hulled
- 112 g sugar
- 15 g freeze-dried strawberries
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.

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
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.
- ¼ cup whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
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).
- 6 ounces fresh strawberries, hulled
- ½ cup plus 1 tablespoon (4 ounces) sugar
- 1 cup (½ ounce) freeze-dried strawberries
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.

Ingredients

Sweet Cream Base

Strawberry Ripple

Sweet Cream Base

Strawberry Ripple

Essential Equipment

Instructions

Instructions

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