Servings: 10
INGREDIENTS
11/2 tbsp cornstarch
1 cup strawberries
1 3/4 cups heavy cream
2/3 cup sugar
Salt, to taste
- Fill 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.
- Combine the remaining milk with the heavy cream, sugar, and spices in a large saucepan. Bring mixture to a boil. Cook over medium heat until the sugar dissolves, about 3 minutes.
- Remove from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over medium-high heat until the mixture is slightly thickened (draw a line with a spoon), about 1 minute. Gradually pour the hot milk mixture into a medium bowl. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Once chilled, pour ice cream base into an ice cream maker and freeze according to manufacturer’s instructions. No ice cream maker? Here's how to do it without a machine.
