Strawberry Ice Cream
Strawberry Ice Cream
Ingredients
- 1 cup (250 ml) milk
- 1 cup (250 ml) 35% cream
- ½ cup (105 g) sugar
- ¼ cup (60 ml) corn syrup
- 2 tbsp cornstarch
- 1/8 tsp salt
- 2 cups (500 ml) strawberry purée, chilled (see note)
- 1 tbsp (15 ml) lemon juice (see note)
Instructions
- In a pot, bring the milk, cream, sugar, corn syrup, cornstarch and salt to a boil. Simmer for 2 minutes, stirring with a whisk. Pour into a bowl and cover with plastic wrap directly on the surface of the mixture. Let cool, then refrigerate for 4 hours or until completely chilled.
- Once chilled, combine the milk mixture with the strawberry purée and lemon juice. Pour the mixture into an ice cream maker and churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.
- Transfer to an airtight container and freeze for 1 hour or until firm. If desired, let the ice cream soften at room temperature for a few minutes before serving.
Strawberry Ice Cream