Strawberry Ice Cream

1. 1

   Combine the milk, heavy cream, milk powder, invert sugar, corn syrup, and granulated sugar in a heavy saucepan.

2. 2

   Bring to a boil over medium heat.

3. 3

   Turn off the heat, mix thoroughly with an immersion blender, and strain into a bowl or a big measuring cup.

4. 4

   Hull the strawberries and put them in a food processor.

5. 5

   Process to a smooth puree.

6. 6

   Stir into the milk mixture, cover with plastic wrap, and refrigerate overnight for the flavors to develop.

7. 7

   Mix again with the immersion blender, then freeze in an ice cream maker.

8. 8

   Pack into a plastic container and freeze for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.