Strawberry Fruit Ice Cream
Ingredients
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- 1
Mix sugar + glucose + milk powder + stabilizer.
- 2
Heat milk + cream to 40°C, incorporate the dry mix.
- 3
Heat to 85°C while stirring. Pasteurize 2 min.
- 4
Cool down quickly to 4°C.
- 5
Add strawberry purée (20% of the mix) + lemon juice.
- 6
Blend with an immersion blender to homogenize.
- 7
Age at least 4h. Churn.
- 8
The purée added cold preserves the freshness of the fruit. Store at -18°C.
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Per 100g
Allergens
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