Strawberry Ice Cream

It's good stuff.

Take 250-300 grams of hulled and quartered strawberries. Add them into a pot with your sugars, corn syrup, and balsamic vinegar or lemon juice. Cook it on high for 10-15 minutes. Stir it up, mash, and break down the strawberries. It should foam up as the water evaporates. Let it sit to the side and cool down.

Add milk powder, salt, milk, and cream to a pot. Heat enough to dissolve mixture. Recommend reaching 80C/176F to allow for some water evaporation to account for presence of water from strawberries.

Option 1 to preserve more strawberry pieces: allow to cool and stick blend in the guar gum. Then whisk in the strawberry mixture. (Strawberry bits can tend to freeze icy, but sometimes you have to make ice cream to your wife's preference.)

Option 2 to get a more homogenous mix: mix the milk/cream mixture with the strawberry, allow it to cool, then stick blend in the guar gum.

Allow mixture to cool down to 40C and mature 4-24 hours.

Give a good whisk or stick blend before churning.