AuthorChef Chad
Place the strawberries in a medium bowl and sprinkle 1/2 cup of the sugar over them, tossing to coat them evenly. Cover the bowl with plastic wrap and set aside for 1 hour. Unwrap the bowl; you’ll notice that the strawberries are now sitting in a pool of red, sugary water. Drain the strawberries in a colander in the sink.
Combine the milk, milk powder, heavy cream remaining 3/4 cup sugar, and strawberries in Breville Kinetix Pro blender. Puree until smooth.
Transfer the ice cream to a storage container. Harden the mixture in your freezer for 8 hours. Serve cold with cream and mint leaves.
Ingredients
Directions
Place the strawberries in a medium bowl and sprinkle 1/2 cup of the sugar over them, tossing to coat them evenly. Cover the bowl with plastic wrap and set aside for 1 hour. Unwrap the bowl; you’ll notice that the strawberries are now sitting in a pool of red, sugary water. Drain the strawberries in a colander in the sink.
Combine the milk, milk powder, heavy cream remaining 3/4 cup sugar, and strawberries in Breville Kinetix Pro blender. Puree until smooth.
Transfer the ice cream to a storage container. Harden the mixture in your freezer for 8 hours. Serve cold with cream and mint leaves.
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