Summary

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

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Instructions

1. 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.
2. Then stir in the strawberry puree and buttermilk and fold in the whipped cream.
3. Let the mixture freeze in the ice cream maker.
4. Freeze in the frozen for a few hours.