Strawberry Ice Cream No Maker (Print Version)
# Ingredients:
→ Base Ingredients
01 -
900g fresh strawberries, hulled and chopped
02 -
400g full-fat sweetened condensed milk
03 -
1 tbsp vanilla extract
04 -
450ml heavy whipping cream, cold
→ Optional Additions
05 -
115g chopped strawberries
# Instructions:
01 -
Add chopped strawberries to a food processor or blender and blitz until smooth. You should have about 3 ½ cups of strawberry puree.
02 -
Pour the puree into a medium saucepan and simmer over medium heat. Allow the mixture to come to a low boil, constantly stirring to prevent burning, until it has thickened and reduced by half, about 20 minutes. The final yield should be 1 3/4 cups.
03 -
Transfer the thickened puree into a medium bowl, cover with plastic wrap, and refrigerate until completely cooled.
04 -
Line a 23cm round cake pan or a 23cm x 12cm loaf pan with parchment paper. Set aside.
05 -
In a large bowl, whisk together the cooled strawberry reduction, sweetened condensed milk, and vanilla extract. Set aside.
06 -
Add the cold cream to a large mixing bowl. Using a stand mixer with the whisk attachment or a hand mixer with beaters, whip on high speed until stiff peaks form.
07 -
Carefully fold the whipped cream into the strawberry condensed milk mixture in two additions. If using, stir in the chopped strawberries and fold gently until evenly dispersed.
08 -
Pour the strawberry ice cream into the prepared pan and smooth the top. Cover well and freeze for at least 6 hours or overnight.
09 -
Remove the ice cream from the freezer. Scoop portions with an ice cream scooper and serve in bowls or cones.
# Notes:
01 -
You can optionally strain the puree through a fine-mesh sieve to remove the seeds, but it's not absolutely necessary.
02 -
To verify proper reduction, measure the cooked puree in a measuring cup. If it's more than 1 3/4 cups, return it to the pan and continue cooking.
03 -
The strawberry reduction can be prepared in advance and stored in the refrigerator.
04 -
When folding whipped cream into the base, a few streaks are acceptable; over-mixing will deflate the mixture.
05 -
If the ice cream is too firm to scoop, allow it to soften at room temperature for 5 minutes before serving.