Name: Vanilla and Strawberry Jam Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 150 g / 5.29 oz vanilla pods (Tahitian); 14 g / .49 oz / .35% Stabilizer-Emulsifier Mix; 160 g / 5.64 oz / 4% glucose powder; 53 g / 1.88 oz / 1.32% trimoline; 1 kg / 2 lb 3.27 oz sugar; 2.95 kg / 6 lb 8.06 oz / 73.64% milk; 122 g / 4.31 oz / 3.05% milk powder; 427 g / 15.05 oz / 10.66% sugar; 1 kg / 2 lb 3.27 oz strawberries, washed and stems trimmed; 1 kg / 2 lb 3.27 oz Strawberry Jam; 280 g / 9.88 oz / 7% egg yolks

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Strawberry Jam

1 kg / 2 lb 3.27 oz strawberries, washed and stems trimmed

Method

For the Strawberry Jam: Cook the strawberries with the sugar over medium-high heat to 108°C / 226°F. If desired, add vanilla pods and other spices to the strawberry jam while it is cooking. Cool to room temperature.
For the Ice Cream Base: Make the ice cream base according to the Modern Ice Cream Method.
Strain the base through a fine-me

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Vanilla and Strawberry Jam Ice Cream

Ingredients

Strawberry Jam

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of