If you're looking for a dessert that brings together the classic flavors of strawberries and cream, look no further than this strawberry ripple ice cream recipe. This is a Philadelphia-style 'no egg' ice cream that is as smooth, creamy and delicious as its French-style egg based cousin, which I use in my Homemade Ice Cream master recipe.
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| Strawberry Ripple Ice Cream |
Before you begin the below recipe, please do read my master recipe because it contains all of the notes and advice you will need regarding equipment to make ice cream, whether you have an old style wood bucket model or a new piece of equipment.
I'm using the recipe below to make strawberry ripple ice cream, but you can easily use it for blueberry or other fruit ripple recipes as well. You must use a freeze dried fruit to mix with the fresh fruit to get great fruit flavor and to manage the texture. All fresh fruit simply contains too much water to use alone and the freeze dried fruit will also amplify the flavor. The original recipe comes from Cooks Illustrated with only minor modifications by me.
Ingredients (makes 1.5 quarts)
1/2 cup plus 1/3 cup nonfat dry milk powder
1/3 cup (2 1/3 ounces) sugar
1/4 teaspoon kosher salt
1 1/4 cups plus ¼ cup whole milk, divided
1 1/2 cups heavy cream
1/4 cup corn syrup
1 tablespoon plus 2 teaspoons cornstarch
Strawberry Ripple
6 ounces fresh strawberries, hulled
1/2 cup plus 1 tablespoon (4 ounces) sugar
1 cup (1/2 ounce) freeze-dried strawberries
Instructions
2 days before: Place the ice cream machine's canister into the freezer. I also pre-freeze my insulated 1.5 quart ice-cream storage containers.
1 day before: Make the sweet cream custard base and the strawberry ripple.
For the sweet cream base: In small bowl, whisk together milk powder, sugar, and salt. Whisk sugar mixture, milk, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 185-190F degrees, whisking frequently to dissolve sugar, about 5 to 7 minutes.
Meanwhile, whisk remaining milk and cornstarch together in small bowl.
Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan, until mixture thickens, about 30 seconds and temperature returns to near 185F. Immediately pour ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. Cover custard with plastic wrap touching the custard to prevent a skin from forming. Cover the bowl with another layer of plastic wrap and transfer to refrigerator, and chill overnight.
For the strawberry ripple: Combine fresh strawberries, sugar, and freeze-dried strawberries in blender and blend on high speed (puree) until smooth, about 1 minute. Transfer to airtight container and refrigerate overnight.
Ice cream making day: Assemble your ice cream maker per the manufacturers instructions. Remove frozen canister from the freezer to your counter and add sweet cream base per instructions, usually while device is already turning. Follow manufacturers advice. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21F degrees, about 15-20 minutes. Spread one-third of ice cream in bottom of airtight container and top with 1/4 cup strawberry ripple. Repeat two more times ending with the ripple on top. Cover, transfer to freezer, and freeze until hard, at least 3-4 hours. Serve. Ice cream can be stored up to 5 days in your freezer without ice cyrstal formation if you insure the lid is air tight.
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