Strawberry Ice Cream #youtubeshorts #shorts #chef #food

By Bruno Albouze

Ingredients

Instructions

1. Freeze the containers you will use to store the churned ice cream. Weigh out all the ingredients into deli containers or serving bowls.
2. Mix half of the sugar with the ice cream stabilizer.
3. In a saucepan over medium heat, warm the milk and heavy cream to 77°F (25°C).
4. Add the dry milk, powdered glucose and the remaining sugar, and mix.
5. At 95°F (35°C), add the egg yolks and the honey. At 113°F (45°C), add the sugar-stabilizer mixture and mix.
6. Cook the base to 185°F (85°C).
7. Pass the base through a sieve over the frozen bowl, then cool it in an ice bath.
8. Mix the chilled base with the strawberry puree and refrigerate to mature for at least 4 hours and up to 24 hours.
9. Churn for about 45 minutes.
10. Transfer the ice cream to the frozen container at once. Press parchment or a freezer bag directly onto the surface, seal, label with the date, and freeze for at least 4 hours before scooping. Store up to 6 months at -18°C.
11. To serve, move the ice cream to the refrigerator for about 40 minutes to soften before scooping.

Summarized from Bruno Albouze's video. Watch it for the details.

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