Strawberry Sherbet from Hello, My Name is Ice Cream by Dana Cree. We put it through our FODMAP IT! process and now you can enjoy it at home.
Low FODMAP Serving Size Info: Makes about 1 quart (960 ml to 1.4 L); serving size 3/4 cup (180 ml)
For the Purée: Prep and freeze. For strawberries, cut off the hulls or leaves and rinse the berries in cold water. Drain and slice the berries in half, or, if very large, in quarters. Put the strawberries on a sheet pan and place in the freezer. Freeze for 4 hours, until completely solid, then remove and place in a blender.
Strain and store.
When the puree is smooth, pass it through a fine-mesh sieve to catch as many seeds as possible. Store the puree in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months. Measure out 1 1/4 cups (250 g) to be used in this recipe.
Whisk together the 1 1/4 cups (250 g) strawberry purée, buttermilk and malic acid in a small bowl. Set in the refrigerator.
Boil The Dairy: Place the milk, cream, sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, redue the heat to a low simmer for 2 minutes. Remove the por from the heat. (This is your sherbet base).
Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)