Strawberry Ice Cream

• 1 1/3 cups (325g) whole milk
• 1 cup plus 3 tablespoons (285g) heavy cream
• 3/4 cup (60g) nonfat milk powder
• 1 tablespoon (30g) Invert Sugar (page 185)
• 3 tablespoons (51g) light corn syrup
• 1/2 cup plus 2 tablespoons (125g) granulated sugar
• 14 ounces (375g) fresh strawberries

1. Combine the milk, heavy cream, milk powder, invert sugar, corn syrup, and granulated sugar in a heavy saucepan.
2. Bring to a boil over medium heat.
3. Turn off the heat, mix thoroughly with an immersion blender, and strain into a bowl or a big measuring cup.
4. Hull the strawberries and put them in a food processor.
5. Process to a smooth puree.
6. Stir into the milk mixture, cover with plastic wrap, and refrigerate overnight for the flavors to develop.
7. Mix again with the immersion blender, then freeze in an ice cream maker.
8. Pack into a plastic container and freeze for at least 2 hours before serving.

milk, heavy cream, nonfat milk, invert sugar, light corn syrup, sugar, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/strawberry-ice-cream-376872 (may not work)