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.
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.
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.
When you drain the syrup from the chopped berries, keep it to pour over a scoop of ice cream later. Waste not!
Strawberry No-Churn Ice Cream https://urbancottagelife.com/strawberry-no-churn-ice-cream/