Strawberry Ice Cream
Roasted strawberry ice cream with strawberry ripple.
Super creamy with a nice tang from the strawberry ripple.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Strawberry roasted | 350.0 | 31.11 |
| Milk | 300.0 | 26.67 |
| Cream | 200.0 | 17.78 |
| Skim milk powder | 80.0 | 7.11 |
| Egg yolk | 40.0 | 3.56 |
| Sucrose | 90.0 | 8.00 |
| Dextrose | 60.0 | 5.33 |
| Stabilizer | 2.0 | 0.18 |
| Malic acid | 3.0 | 0.27 |
Strawberry ripple
Roasted strawberries 300g
Sucrose 200g
Glucose syrup 100g
Malic acid 1 tsp
Add all ingredients to a pot and simmer for approx 10 minutes to a thick consistency.
Mix with a handheld mixer and strain.
The syrup should be very tangy. If you don’t have malic acid replace with citric acid or lemon juice.
Instructions
Quarter the strawberries and roast in the oven at 190 C (375F) for 10 minutes.
I started with 750g of strawberries and used some for the ice cream and some for the syrup.
750g of strawberries will weigh approx 700g after roasting.
Add all dry ingredients to a bowl and mix well.
Add the milk, cream and strawberries to a blender and blend well.
Transfer the milk, cream and strawberry mix to a pot.
Start heating the mix and whisk in the dry ingredients.
Add the egg yolks.
Slowly heat to 83C (181F)
Transfer to ziplock bag and chill in ice water or cold water.
Age in fridge for at least 4 hours.
Run in ice cream machine.
Layer the churned ice cream with the syrup in a container.
I didn’t add all syrup, just add a thin layer of syrup for each layer of ice cream 3-4 times.
Mix a little and freeze.
Data (syrup not included)
| Name | Amount |
|---|---|
| Weight | 1125.0 g |
| Final weight | 1091.3 g |
| Evaporation | 33.8 g |
| Evaporation % | 3.0 % |
| Butter fat | 8.2 % |
| Other fat | 1.0 % |
| Total fat | 9.2 % |
| Sugar | 16.8 % |
| POD | 165.4 |
| MSNF | 10.5 % |
| Other solids | 1.1 % |
| TSNF | 28.4 % |
| Total solids | 37.6 % |
| Water | 62.4 % |
| Stabilizers | 0.18 % |
| Stabilizers/Water | 0.29 % |
| Egg yolks | 3.7 % |
| Egg yolk lecithin | 0.3 % |
| PAC se | 279.5 |
| PAC salt | 0.0 |
| PAC alcohol | 0.0 |
| PAC total | 279.5 |
| PAC normalized | 448.0 |
| FP SE | -2.8 C, 27.0 F |
| FP MSNF | -0.4 C, 31.3 F |
| FP Salt | 0.0 C, 32.0 F |
| FP Alcohol | 0.0 C, 32.0 F |
| Freezing point | -3.2 C, 26.3 F |
| Frozen water @-14.0 C, 6.8 F | 72.5 % |
| Temp at 65% | -10.7 C, 12.8 F |
| Temp at 70% | -12.7 C, 9.1 F |
| Temp at 75% | -15.5 C, 4.2 F |
Hello,
When roasting the berries, I assume a large reason for this is to reduce the large amount of water they would add to the total recipe.
If I want to keep the berries fresh, would I calculate the added water weight and adjust every other ingredient? Is there a function on the calculator that would assist with that?
Thank you very much. Finding fruit flavors that are not sorbet to be extremely challenging in that I get large ice crystals that ruin what would be a great texture and flavor. Appreciate your hard work
Yes, you can do that in the calculator.
个人觉得右旋糖 没有葡萄糖浆好
Hi Icecreamcalc,
you have an awesome page here, thank you for that!
We’ve just started experimenting with ice cream. During our testing, it seems that more distinct taste is achieved with strawberries that went through boiling process (like when making a jam – “coulis”) rather than macerated strawberries. For some reason this works only with strawberries, not other fruits (peaches, apricots). Any thoughts why?
Thank you & have a nice day!
I don’t know, heating most fruits will change the flavor profile but also as you reduce water the flavors will intensify.
I guess this is different for different fruits and berries.
本人有幸旁听了 卡比詹尼的教学课堂 里面有个 猕猴桃加香蕉的雪葩 口感非常棒
Hi…
Thanks for your great recipies.
Can I make this icecream with 11% fat?
Yes, adjust the milk/cream ratio until you get 11%.
Hi!
Thank you for the recipe! Can I use fresh strawberries instead of the roasted ones in the ripple. Any changes in the ripple recipe if fresh?
Best regards!
Veronica
Yes, no problem.