Summary
| Prep Time | 15 mins |
| Cook Time | 1 min |
| Total Time | 6 hrs 16 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 200 ml whipped cream
- 500 ml strawberry puree
- 300 ml buttermilk
- 150 g syrup, tarraon - see tip
- 15 g lucose
- 3 g locust bean um
Print Recipe
Pin Recipe Instructions
- Warm the tarragon syrup with the grape sugar slightly (do not boil), then stir in the carob gum. Let cool and set aside until the mixture starts to gel.
- Then stir in the strawberry puree and buttermilk and fold in the whipped cream.
- Let the mixture freeze in the ice cream maker.
- Freeze in the frozen for a few hours.
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