- 1/ 2 cups ice cream base granulated sugar
- 2 tablespoons ice cream base dry milk powder
- 1/ 4 teaspoons ice cream base xanthan gum
- 2 tablespoons ice cream base light corn syrup
- 1 1/ 3 cups ice cream base whole milk
- 1 1/ 3 cups ice cream base heavy cream
- 10 ounces strawberry puree ripe strawberries, hulled and halved
- 1/ 4 cups strawberry puree Honey
- 3 cups making the ice cream Ice Cream Base, cold
- 3/ 4 cups making the ice cream Strawberry Puree, cold
- 1/ 4 cups making the ice cream White Balsamic Vinegar
- 1/ 8 teaspoons making the ice cream freshly fine ground black pepper
- 3/ 41 cups making the ice cream Lemongrass Strawberry Jam
ICE CREAM BASE
Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk enthusiastically until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours.
NOTES: For a better texture and flavor, chill for 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. Just be sure to fully thaw the frozen base before using it.
Heat the oven to 300°F. Line a sheet pan with parchment paper.
Spread the strawberries out evenly on the lined sheet pan and drizzle them with honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them - about 20 minutes more. Remove from the oven and let them sit until they’re cool enough to handle.
Transfer the strawberries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
NOTE: Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
MAKING THE ICE CREAM
In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base.
Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve.
Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim, and you can use plastic wrap to cover if your container doesn’t have a lid. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months, but you will surely devour it before then.