Strawberry Ripple Ice Cream

americastestkitchen.com

Nadine Hupperetz

subheading: Sweet Cream Base:

½ cup plus ⅓ cup nonfat dry milk powder

⅓ cup (2 ⅓ ounces/66 grams) sugar

¼ teaspoon kosher salt

1¼ cups plus ¼ cup whole milk, divided

1½ cups heavy cream

¼ cup corn syrup

1 tablespoon plus 2 teaspoons cornstarch

subheading: Strawberry Ripple:

6 ounces (170 grams) fresh strawberries, hulled

½ cup plus 1 tablespoon (4 ounces/113 grams) sugar

1 cup (½ ounce/14 grams) freeze-dried strawberries

Directions at americastestkitchen.com

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