Enjoy the book!
I’ve done a few variations on strawberry ice cream, first a roasted strawberry and starting last year, I used uncooked strawberries macerated in salt + (half the total) sugar + balsamic to intensify their flavor before blending them into a chilled plain base. My recipe uses 40% strawberries by weight.
While the roasted strawberry flavor tastes great already, using uncooked, in-season fruit was a revelation. A lower fat % recipe let the nuances of the fresh fruit shine through.
I found the same when developing a matcha flavor where the matcha’s umami and fragrance came through better when I rebalanced down to about 1:1 milk & cream (from 2:1).
Here are a few pics of the strawberry ice cream making process, starting with ripe strawberries to what things look like for me when I transfer from the machine to container. The “stickier” and more dense it comes out of the machine, the better the texture will be when it hardens.
(It’s worth noting that I make most batches as pints, so that roughly half-pound of berries shown is for a 500g/pint portion.)
