Get the Recipe: No Fuss Strawberry Ice Cream
Ingredients
- 1 pound fresh, ripe strawberries,, hulled and halved
- 2 cups heavy cream, , cold
- 1/2 cup sweetened condensed milk
- 3/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon red wine vinegar
Equipment
- a blender or food processor
- a fine-mesh strainer
- an ice cream maker (or, I used the ice cream maker attachment for my KitchenAid mixer)
Instructions
- Place 1 pound fresh strawberries in your blender or food processor and process to a smooth puree. Strain into a medium bowl using a fine mesh strainer to remove the seeds (you can also leave it unstrained, but your strawberry ice cream won't be as smooth).
- Once the strawberry puree has been strained into the bowl, add 2 cups heavy cream, 1/2 cup sweetened condensed milk, 3/4 cup granulated sugar, 2 teaspoons salt, and 1 tablespoon red wine vinegar and whisk together until the sugar has dissolved. Once the mixture is smooth, taste your ice cream batter — if it needs more sugar, add a pinch, if it's too sweet, add a splash of red wine vinegar.
- Once you're satisfied with the flavor of your ice cream, transfer the mixture to an ice cream maker and spin according to the manufacturer's instructions. The ice cream will be ready once it looks frozen and the ice cream has pulled away from the sides of the bowl. Eat immediately, or transfer into an airtight container and freeze for a few hours if you prefer a more frozen texture.
Notes
Adapted from Humphry Slocombe Ice Cream Book
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