TRIPLE SPICE STRAWBERRY ICE CREAM
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- 1 ½ c
- whole milk
- 1 ½ Tbsp
- 1 c
- 1 ¾ c
- heavy cream
- 2/3 c
- rawspicebar’s ice cream spices
- 1/8 tsp
1Fill a large bowl with ice water. In a small bowl, make a slurry by mixing 3 tbsp of the milk with the cornstarch. Set aside.
2Combine the remaining milk with heavy cream, sugar, and RawSpiceBar’s Ice Cream Spices in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 3 minutes.
3Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into a medium bowl. Whisk in salt. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.
4Once chilled, pour ice cream base into an ice cream maker and freeze according to manufacturer’s instructions.