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,
I made this ice cream and found a phenomenal texture fresh out of the machine, but the hardness of the ice cream after a night in the freezer (even when left in the fridge for 30-40 minutes) took all that texture away.
I made the passionfruit and vanilla ice cream from your site and found that to have a perfect softness (scoopability?) even after multiple nights in the freezer and retained the original texture. Is the large difference in fruit puree used the reason why? I noticed the passionfruit had a total solids of about 41%, where the strawberry has 37.6%. Would a lower total solids count contribute to a stiffer ice cream out of the freezer? If not, do you have any idea what may be? Thank you again