384gramsWhipping / Heavy cream32 - 40% fat, chilled
80gramsKefir or Buttermilk
100gramsSkimmed Milk Powder
1.5tbspKaro Light Corn Syrup
6gramsIce Cream Stabilizer
Preheat oven to 375°F (190°C). Wash and dry the strawberries. Cut out the green stalks and then cut them into thick slices. Mix them with the sugar and roast in a baking dish for around 8 minutes or until they're soft.
Let the strawberries cool slightly. Then puree in a food processor with the lemon juice. Measure out 2/3 of the mixture for the recipe. Keep the other 1/3 for something else!
Mix all the dry ice cream ingredients (Skimmed Milk Powder, Granulated sugar, Ice Cream Stabilizer) together, thoroughly, in a bowl.
Then add all the wet ingredients (Milk, Cream, Corn Syrup) except the Kefir to the bowl and blend thoroughly with a stick blender. Alternatively, you can do this in a liquidizer.
Transfer the mixture to a saucepan and stirring continuously over a medium-low heat, bring it to the the temperature at which the stabilizer will hydrate. This varies from one stabilizer brand to another and will be written on the packet. It should never boil.
When the mixture reaches the correct temperature it will start to thicken. Take it off the heat. Cool in an ice bath.
Then add the strawberry puree and Kefir and blend again. Transfer the mixture to a bowl with a lid and refrigerate for at least 30 minutes.
Pour the mixture into your ice cream maker and churn until it has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.