Vanilla and Strawberry Jam Ice Cream

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

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

Dessert
ice cream
Vegetarian
Gluten-free

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