1.2 oz Freeze-Dried Strawberries, processed into bits
1 1/2 cups Heavy Cream
3/4 cup Whole Milk
1/2 cup Granulated Sugar
2 tbsp Vodka, plain, like Tito’s or Absolut
3 tsp Vanilla Extract
1/4 tsp Salt
Instructions
Before starting, put the ice cream freezer bowl in the freezer overnight (24 hours is best).
Using a small- to medium-sized food processor, process the freeze-dried strawberries into a mixture of fine powder and little bits. Set to the side.1.2 oz Freeze-Dried Strawberries
Add all the listed ingredients to a large mixing bowl and stir them together with a spatula or spoon. The freeze-dried strawberry bits will clump together when you mix everything—this is okay. Cover with plastic wrap and refrigerate for at least 30 minutes to chill. This will allow the freeze-dried strawberries to absorb some of the liquid and soften.1 1/2 cups Heavy Cream,3/4 cup Whole Milk,1/2 cup Granulated Sugar,2 tbsp Vodka,3 tsp Vanilla Extract,1/4 tsp Salt
Before transferring the strawberry ice cream base to the ice cream maker, stir it once again until well combined. The freeze-dried strawberry bits may still be a little clumpy, but they are easier to stir.
With the ice cream maker running on low speed, pour the strawberry ice cream base into the freezer bowl. Carefully place the lid with the paddle attachment on, then increase the speed to medium. Churn the ice cream on medium speed for 20-30 minutes. The strawberry ice cream should be a pale pink color with hints of red from bits of the freeze-dried strawberries. The consistency will be that of soft-serve ice cream.
Enjoy immediately, or you can place it in the freezer (using either the Ankarsrum ice cream freezer bowl and lid or a well-sealed container) for at least 6 hours or overnight. Before storing, stir in additional freeze-dried strawberry bits, if desired.Additionally, although not required, I recommend adding a layer of plastic wrap or wax paper to the top of the ice cream before adding the lid to prevent freezer burn.
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