• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Milk Base (A)
  • 900ml full cream milk
  • 220g sugar
  • 10g dextrose
  • 30g skimmed milk powder
  • 50g Dreidoppel tripanna (ice-cream stabiliser)
  • 400g dairy cream
  • For strawberry ice-cream (B)
  • 400g milk base
  • 16g Dreidoppel pastarom strawberry paste
  • For vanilla ice-cream (B)
  • 400g milk base
  • 16g Dreidoppel pastarom vanilla paste or vanilla bean


  1. For ingredient (A)
  2. Mix sugar, dextrose, skimmed milk powder and tripanna in a bowl.
  3. Pour milk and dairy cream in a blender or bowl.
  4. Blend/whisk in the dry ingredients with wet ingredients. Let it rest for 10 minutes before adding flavours.
  5. For ingredient (B) and (C) is the same
  6. Mix the milk base and the preferred paste together. Now it is ready for churning if you are using an ice-cream maker.
  7. If you do not have an ice-cream maker, after mixing the milk base and flavour, freeze it until it is no longer watery but not frozen.
  8. Then remove it from the freezer and scrape the sides of the mixture and blend it again. Once that is done, freeze it again until it is no longer watery but not frozen.
  9. Repeat this step once more. Then freeze the mixture until is frozen.
  10. When ready garnish and serve with sliced strawberries or chocolate sauce.
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