Strawberry Ice Cream

Name: Strawberry Ice Cream
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 cups (1 litre)
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)

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Preparation 15 MIN

Cooking 7 MIN

Chilling 4 H

Freezing 1 H
Servings 1
Makes 4 cups (1 litre)
Freezes

Ingredients
Preparation

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)

Preparation

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.

Note

To get 2 cups (500 ml) of strawberry purée, blend 4 cups (560 g) of fresh, hulled strawberries until smooth, then pass through a sieve. If the strawberries are very sweet, you can add an additional 1 tbsp (15 ml) of lemon juice in step 2.

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