ATK's Strawberry sauce and strawberry ripple ice cream

Based on this ATK recipe; there is an accompanying video on YouTube from the What's Eating Dan series.

The ice cream's base needs to be prepared at least 90 minutes ahead of time (uses an ice bath) or 6-12 hours ahead of time. This particular base froze very, very hard for us. If we want to make an impression on guests, we would opt for a different vanilla ice cream base.

Be sure the ice cream freezer bowl or related equipment has been in the freezer, if needed.

The strawberry sauce can be used on crepes, ice cream, pancakes, etc.

INGREDIENTS

For the sweet cream base
1/2 cup + 1/3 cup nonfat dry milk powder, together
1/3 cup (2-1/3 oz) sugar
1/4 tsp kosher salt
1-1/4 cups + 1/4 cup whole milk, divided
1-1/2 cups heavy cream
1/4 cup corn syrup
1 Tbl + 2 tsp cornstarch

For the strawberry ripple/strawberry sauce
6 oz fresh hulled strawberries
1/2 cup + 1 Tbl sugar (4 oz total)
1 cup (1/2 oz) freeze dried strawberries

INSTRUCTIONS

Sweet cream base
Have either one heat-proof large bowl, preferably with a spout, or two medium bowls, preferably with spouts, ready to hold the prepared base.

1. In large sauce pan, whisk together the sugar, salt, and all the milk powder.

2. Add 1-1/4 cups milk, cream, and corn syrup and cook over medium-high heat, whisking vigorously and frequently to dissolve sugar and break up any clumps.

3. After 5-7 mins, tiny bubbles should form around edge of saucepan and the mixture should register 190F.

4. While that is heating, in a small bowl, whisk remaining 1/4 cup milk and cornstarch together.

The next couple of steps happen quickly, so have the big bowl ready!

5. When the mixture in the saucepan reaches temperature, reduce heat to medium, whisk cornstarch mixture once more to recombine, and then whisk it into saucepan.

6. Cook for 30 secs, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens; then immediately pour the prepared ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. NOTE: To prevent a skin from forming, some have recomended placing plastic wrap on the surface of the ice cream base.

7. Cover bowl(s) and chill by any of these methods:

Chill in fridge for 6-8 hours or until its temperature reads 40 degrees.
Chill in fridge overnight.
Chill over a large ice bath using 6 cups of ice, 1/2 cup of water, and 1/3 cup of salt.

Strawberry ripple/sauce

1. While the ice cream base is chilling, combine fresh strawberries, sugar, and freeze-dried strawberries in blender.

2. Blend on high speed until smooth, about 1 minute; then transfer to airtight container and refrigerate until ready to use.

3. Plan to put whatever storage container you'll use in the freezer to chill. A 9x 5 loaf pan is a good size, and some come with lids.

Making the ice cream itself

1. Once the ice cream maker bowl is chilled, churn the base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 F, about 20-25 mins.

2. Toward the end of that time, find a shallow rimmed serving dish that can hold the storage container for the ice cream and fill it with a layer of ice. this will keep the bottom of the storage containef cold.

3. Spread one-quarter of ice cream (or about 2-3 large spoonfuls) in bottom of airtight container, top with 1/4 cup of the strawerry ripple, and use a spoon to swirl the two lightly.

4. Repeat two to three more times and store covered in the freezer until hard, at least 2 hours and up to 8 hours.