Strawberry Ice Cream

Directions

1. Make the ice cream base : In a small bowl combine the sugar, milk powder, sugar, salt, xanthum gum, mix well. In a medium pot combine the corn syrup & milk, stir well. Set it over heat. Add the sugar mixture, start whisking immediately vigorously until smooth. Heat the mixture but do not let it come to simmer, keep on whisking till the sugar is dissolved, about 3 minutes.
2. Combine the above mixture with the heavy cream, whisk well until fully combined. Store the mixture in an airtight container, refrigerate until chilled, minimum 6 hours but better 24 hours.
3. Make the strawberry mixture : Preheat the oven to 366 F. In a small bowl mix the strawberries, sugar, lemon juice & salt. Place on a lined baking tray and roast for 15/20 minutes. Blend it in a puree after cool enough to handle. Pass the puree through a sieve to remove the seeds.
4. Churn the ice cream : Follow the manufacturers instructions and prepare the machine. Add the ice cream base to the churner, let it churn for 20 to 25 minutes or until soft serve consistency. With the machine churning start drizzling the strawberry mixture in the base. Churn for 5 more minutes. Transfer the ice cream to plastic or metal airtight containers, freeze for minimum 6 hours or 12 hours.
5. Enjoy with some more fresh strawberries.