Strawberry Compote + Strawberry Swirl Ice Cream

Strawberry Swirl Ice Cream

Mastering this sweet cream/vanilla bean ice cream base will allow you to unleash your creativity in the kitchen! I provide a professional version with ingredients you might not be able to access at home, but this can simply be made without those ingredients if you’re going to eat it fairly quickly and also dairy-free, as well. We will then be swirling a luscious strawberry compote into the silky churned base, perfect to help you cool down on any warm summer day.

Ingredients

Professional Version

1000g whole milk (or unsweetened non-dairy milk)

2 vanilla beans, split and scraped (or 1 tsp vanilla paste)

60g nonfat dry milk (can omit or use coconut milk powder for dairy free)

150g granulated sugar

60g dry glucose powder

40 g trimolene

50g granulated sugar

8g ice cream stabilizer

200g pasteurized egg yolks

150g heavy cream (or unsweetened non-dairy creamer)

Strawberry Compote (see recipe)

Home Version

1000g whole milk (or unsweetened non-dairy milk)

2 vanilla beans, split and scraped (or 1 tsp vanilla paste)

60g nonfat dry milk (can omit or use coconut milk powder for dairy free)

210g granulated sugar

40 g invert sugar (corn syrup, agave, honey, golden syrup, etc)

50g granulated sugar

200g pasteurized egg yolks

150g heavy cream (or unsweetened non-dairy creamer)

Strawberry Compote (see recipe)

Preparation

1. Place milk and vanilla in a sauce pot. Whisk in dry milk to rehydrate and add first measurement of sugar, glucose (omit for home version), and invert sugar. Bring to a simmer.

2. Meanwhile, combine sugar and stabilizer (omit for home version) in a medium bowl. Whisk egg yolks into sugar.

3. Temper hot milk into yolk mixture. Return to low heat and cook, stirring, until slightly thickened, 185ºF/83ºC.

4. Remove from heat, strain through fine mesh sieve, and whisk in heavy cream. Chill in an ice water bath. Allow mixture to mature at least 12 hours in the refrigerator.

5. Process in batch freezer according to your manufacturer’s instructions.

6. Once churned and still soft, swirl in strawberry compote and freeze until ready to serve.

7. Enjoy!!

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Simple Strawberry Compote

This simple strawberry compote is the perfect way to use up all those ripe berries from the garden or the farmer's market! It takes about 20 minutes total to make and is basically a blueprint you can use to make any berry compote. Feel free to make it your own by switching up the sugar (yum coconut sugar) or adding spices or citrus zest for a little flare. Serve this compote over pancakes, waffles, yogurt, ice cream, anything your heart desires.

Preparation

1. Place sugar in a large sauce pot and cover with water to make sandy. Cook to 240F.

2. Add strawberries and reduce heat to medium low. Continue to cook for about 10 minutes until strawberries are syrupy and start to soften and break down.

3. Mash strawberries as needed. sugar bits. Cook until desired consistency, if needed.*

4. Mix in lemon juice, vinegar, and salt.

5. Remove from heat and allow to cool completely.

*The consistency of this sauce is up to you! If you want a chunkier consistency, you can half the strawberries and even leave some of the smaller ones whole. If you want a smoother texture, cut the strawberries smaller and they will break down in the compote, or gently mash them as it cooks.

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Strawberry Swirl Ice Cream

Ingredients

Preparation

Simple Strawberry Compote

Ingredients

Preparation

Strawberry Compote + Strawberry Swirl Ice Cream

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