Home-Made Strawberry Ice Cream



    1.8 kg


    500 g

    Nestlé Condensed Milk

    1 kg


    1. Remove the green leaves from the strawberries, rinse them in running water, chop the strawberries finely and set aside in a medium mixing bowl.
    2. In a large mixing bowl, add Mascarpone, whisk till well combined, resembling a creamy smooth texture, fold in Nestlé Condensed milk.
    3. Add the strawberries, continue folding gently to infuse all the ingredients completely.
    4. Pour the mixture into a stainless-steel hotel pan, or food container of choice.
    5. Freeze for 2 hours. For even greater results, the Truffles can be refrigerated for 6 hours or overnight.

    Prep time: 15 to 20 minutes
    Bulk yield: 3.2 kg
    Recipe yield Portions: 32 Portions @ 100g