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Strawberry Ice Cream

Strawberry Ice Cream

Roasted strawberry ice cream with strawberry ripple.
Super creamy with a nice tang from the strawberry ripple.


IngredientWeight (g)Amount (%)
Strawberry roasted350.031.11
Skim milk powder80.07.11
Egg yolk40.03.56
Malic acid3.00.27

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.


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)

Weight1125.0 g
Final weight1091.3 g
Evaporation33.8 g
Evaporation %3.0 %
Butter fat8.2 %
Other fat1.0 %
Total fat9.2 %
Sugar16.8 %
MSNF10.5 %
Other solids1.1 %
TSNF28.4 %
Total solids37.6 %
Water62.4 %
Stabilizers0.18 %
Stabilizers/Water0.29 %
Egg yolks3.7 %
Egg yolk lecithin0.3 %
PAC se279.5
PAC salt0.0
PAC alcohol0.0
PAC total279.5
PAC normalized448.0
FP SE-2.8 C, 27.0 F
FP MSNF-0.4 C, 31.3 F
FP Salt0.0 C, 32.0 F
FP Alcohol0.0 C, 32.0 F
Freezing point-3.2 C, 26.3 F
Frozen water @-14.0 C, 6.8 F72.5 %
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

8 thoughts on “Strawberry Ice Cream”

  1. 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!

    1. 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.

    2. 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

  2. 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!

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