Strawberry Ice Cream | Searching4Zen

Ingredients

• 1 ½ pints strawberries (3 cups), preferably organic, hulled and halved or quartered. Rinse the strawberries well as this helps the seeds to run off.
• 4 Tbs. sugar
• 2 tsp. balsamic vinegar
• ½ to ¾ cup Bonne Maman Strawberry preserves
• Glucose syrup (5%) 50g | ¼ cup
• Brown Sugar (15%) 150g | ¾ cup
• Cream (30%) 450g | 1 ½ cups
• Milk (40%) 250g | 2 cups
• Egg yolks (10%) 100g | about 5 large yolks
• Cornstarch 10g | 1 tablespoon plus 1 teaspoon, mixed with 40g | 4 tablespoons of cold milk
• Creme Fraîche 100 g
• Vanilla paste 1 Tbsp
• Strawberry extract 15g | 1 Tbsp
• Dark Rum 45g | 3 Tbsp
• Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.
• Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.
• Strain. Strain it through a fine-mesh sieve to remove any bits of egg yolk. Then add the creme fraîche and the vanilla paste. Mix the custard with the inversion mixture until completely mixed.
• Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight.
• Whisk. Prior to churning the ice cream base, stir in the strawberry extract and the Dark Rum. Taste and adjust accordingly.
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• Dessert
• Ice Cream