Light Strawberry

Steps

1. Whisk 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar and ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum together so the gum does not clump.
2. Put 150 g strawberries240 ml strawberries1 cup strawberries225 g strawberries360 ml strawberries1½ cups strawberries, 1 tsp fresh lemon juice1 tsp fresh lemon juice1 tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract in a blender, add the sugar mix and blend until smooth.
3. Add 270 ml semi-skimmed milk270 ml semi-skimmed milk1 cup + 2 tbsp 2% milk405 ml semi-skimmed milk410 ml semi-skimmed milk1¾ cups 2% milk and blend for 30 seconds more.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. Expect it to look powdery after the first spin. Lean bases often do.
7. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.

To serve: Top with sliced fresh strawberries.