We’re in the tail end of period of high heat and humidity where I live, so it’s fitting that we celebrate June as Strawberry Month with something cold and refreshing. I just couldn’t resist sharing another recipe for ice cream. It’s summer after all, and ice cream is the quintessential sultry weather treat. I first made this Strawberry No-Churn Ice Cream with a certain birthday girl in mind who really likes strawberries.
I’ve found an even easier and quicker way to make this no-churn ice cream, whipping the cream, condensed milk and vanilla for the base all at once. In mere minutes, it was ready for the flavourings: a cold, maple-sweetened strawberry puree (the taste reminded me of candy apples) and some diced strawberries.
I did something really special with this batch of ice cream, using about two-thirds of it for an ice cream cake, the first I’d ever made … more about that later! As for the rest of it, I froze it in a sealed container and enjoyed it in cones. And they were pretty special too!
Just a word about the taste of no-churn ice cream. I do find that the flavour of the condensed milk comes through to some degree. But a friend who’d made my blueberry swirl no-churn ice cream mentioned that the condensed milk taste diminishes the longer the ice cream keeps. And she’s right: in a fresh batch of ice cream it’s definitely more pronounced than a few days down the road. So, if you don’t care for the flavour of condensed milk, you could make it ahead and keep it in the freezer for three or four days before using it. If it’s possible to wait that long.
Strawberry No-Churn Ice Cream
The strawberry flavour in this ice cream is delicate, with bright strawberry bursts from the berry pieces. I prefer to use real fruit to sweeten, colour and flavour dishes like frozen treats, panna cotta and even cakes and frostings. This is modern scratch living in action: using all-natural ingredients, without mysterious chemical dyes or edgy artificial flavours, whenever possible.
Since I mixed the strawberry puree into the ice cream base, it did deflate somewhat, but that wasn’t an issue at all once the ice cream was frozen. This strawberry no-churn ice cream has a delicious, delicate flavour and is ever so sweetly pink. I use a freezer-safe glass loaf pan for making ice cream. I don’t need to line it (unless I plan to turn the ice cream out) and I don’t need to worry about scratching a metal pan when I’m scooping out ice cream.
- 2 cups coarsely chopped strawberries
- 2 tbsp maple syrup
- 1/2 cup finely chopped strawberries
- 1/2 tbsp maple syrup
- 2 cups whipping cream
- 1 300 ml can condensed milk
- 1 tsp pure vanilla extract
Start by making the strawberry puree. Put the coarsely chopped berries and the 2 tbsp of maple syrup into a small saucepan. Over medium high heat, bring to a boil then turn down to a simmer. Stir from time to time and, as the berries soften, begin to mash them. Once soft, purée them with an immersion blender (or use a potato masher — I wouldn’t take the trouble to transfer the mixture to a small food processor). Continue to cook the puree until it’s thick and syrupy, and reduced to 1 cup. Fill a bowl (metal preferably) with ice, then set the saucepan on the ice to quickly chill the puree. Stir occasionally. By the time you’re ready to use it, it should be icy cold.
While the puree is cooking, finely chop more strawberries until you have 1/2 cup. Stir in 1/2 tbsp maple syrup, and set aside to macerate while you prepare the ice cream base.
Pour the whipping cream and condensed milk in the bowl of a stand mixer and add the vanilla extract. Using the whisk attachment, gradually turn the mixer up to full speed and whisk until the mixture is expanded, fluffy and thick. Pour the cold strawberry puree around the top of the base mixture, then mix in at lower speed until just incorporated (the creamy mixture will be evenly pale pink). The creamy mixture will lose some of its volume through this process, but fear not — your ice cream will turn out fine.
Remove the bowl from the mixer and rap the whisk against the top edge of the bowl to get as much of the creamy mixture off as you can (do’t overdo it, though, because your reward is licking off what remains). Using a mesh strainer, drain as much juice as you can from the macerated diced strawberries (see Note), then fold the berries into the creamy mixture using a spatula.
Decant this fluffy pink concoction into a loaf pan or other vessel, cover and freeze.
When you drain the syrup from the chopped berries, keep it to pour over a scoop of ice cream later. Waste not!
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First Published 2017 08 13
Republished 2020 06 23