Combine 300 grams of strawberry puree with 100 grams of buttermilk. Refrigerate.
Make the base by combining 350 g milk, 100 grams whipping cream, 150 grams sugar, 100 grams glucose and 50 grams malted milk powder in a medium saucepan.
Prepare an ice bath to quickly cool down the liquids before heating them on the stovetop.
Heat base on the stovetop until it begins to boil, stirring occasionally to combine all ingredients and prevent burning.
Cool down the base in the ice bath. Once it reaches room temperature, add the strawberry and buttermilk mixture and 1/4 tsp of xanthan gum. Use a whisk or immersion blender to incorporate the xanthan gum. Refrigerate mixture for about 4 hours or overnight.
Churn ice cream and enjoy immediately as a soft serve consistency or freeze for 4+ hours for a more scoop-able consistency.