My issue with fruit ice creams is not being able to taste the fruit, so to keep that flavor foremost, I cook the ice cream base on its own and then add fresh fruit. Less fat—no eggs in the ice cream base—allows the berry flavor to stand out.

　　

Ingredients

makes about 1 1/2 quarts

　　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

　　

Step 1

Combine the milk, heavy cream, milk powder, invert sugar, corn syrup, and granulated sugar in a heavy saucepan. Bring to a boil over medium heat. Turn off the heat, mix thoroughly with an immersion blender, and strain into a bowl or a big measuring cup.

　　

Step 2

Hull the strawberries and put them in a food processor. Process to a smooth puree. Stir into the milk mixture, cover with plastic wrap, and refrigerate overnight for the flavors to develop.

　　

Step 3

Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__