Ingredients
Scale
- 1 ¼ cups whole milk
- 1 ¾ cups heavy cream
- ½ cup granulated sugar
- 2 tsp tapioca starch
- 1 ¼ tsp glucose syrup (optional)
- 1 ½ cups fresh strawberries, chopped
- 1 tbsp sugar (for strawberry purée)
Instructions
- In a saucepan, simmer strawberries with 1 tbsp sugar for 10 minutes until soft. Blend into purée and let cool.
- In a separate saucepan, combine milk, cream, sugar, and glucose syrup over medium heat. Stir until sugar dissolves.
- In a small bowl, mix tapioca starch with 2 tbsp milk to make a slurry. Stir it into the hot base.
- Cook 1–2 minutes until slightly thickened. Remove from heat and let cool slightly.
- Stir in the strawberry purée. Chill the mixture in the fridge for 4 hours or overnight.
- Churn in your Cuisinart ice cream maker until soft-serve texture.
- Transfer to a container and freeze 2–3 hours until firm.
Notes
- Use ripe, in-season strawberries for best flavor.
- Add a touch of lemon juice to the purée for extra brightness.
- Great topped with fresh strawberries or crushed graham crackers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ⅔ cup
- Calories: 290
- Sugar: 23 g
- Sodium: 35 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg