Everything else...

Strawberry Ice Cream

This is our nephew's favorite ice cream flavor. It's creamy, melts perfectly, and the small chunks of strawberry give it a nice 1-2 punch of texture and flavor. We highly recommend serving this on a waffle cone.





About 9 hours total (1 hour active)


600gheavy cream400gstrawberries, diced200gwhole milk80gcane sugar40gdextrose20gfreeze dried strawberries3egg yolks2gsalt0.1glocust bean gum0.1gguar gum0.05glambda carrageenan


400gstrawberries, diced80gcane sugar20gdextrose

In a small bowl, combine strawberries, cane sugar, and half of the dextrose. Stir to distribute sugar evenly. Cover and leave to macerate for 1 hour.

20gdextrose2gsalt0.2glocust bean gum0.1gguar gum0.05glambda carrageenan

In a small bowl combine the rest of the dextrose, salt, locust bean gum, guar gum, and lambda carrageenan. Mix ingredients to combine and set aside.

20gfreeze-dried strawberries

In a blender, blend strawberries on medium speed to convert them to powder. Let sit for a minute so the airborne particles have time to settle.

600gheavy cream200g whole milk3egg yolks

Add heavy cream, whole milk, and egg yolks to the blender with freeze-dried strawberries. Mix on medium speed then lower the blender to the lowest speed and keep it running to create a vortex. Slowly pour in the dry ingredients to combine. Turn the blender to high for 10 seconds, then shut it off.


Add mixture to saucepan over medium-low heat and gently bring up to 170°F / 77°C and hold it there to denature the whey protein, hydrate the gums, and reduce the mixture. Once the mixture coats the back of a spoon, remove from heat and transfer to a sealable heat-resistant container.


Place in a refrigerator to allow the flavors to develop fully and cool down to 40°F / 10°C - approximately 4 hours.

macerated strawberries

When the mix is down to temp, transfer to a pre-chilled ice cream maker, add the macerated strawberries, and run the ice cream maker until the ice cream is fully thickened.


Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight). Allow ice cream to thaw at room temperature for about 10 minutes before scooping.