The strawberry season is finally here … whoohoo! So many delicious things can be prepared from this delicious and versatile fruit.
What better way to spend one weekend day then going with your family to pick strawberries …. that’s exactly what we did the other weekend. We found a field here in Vienna, where you can go, pay an entree fee (which also includes 2 kg of strawberries) not to mention the ones that you can eat while you are plucking the strawberries. 🙂 🙂 🙂 Our 3 year old loved the experience.
I have added a few other recipes with fresh strawberries on the blog and here is another one, which only requires a few ingredients and no special equipment or machinery to make it. The No-churn Strawberry Ice Cream. A perfect summer dessert.
Start by roasting the strawberries. Wash and half the strawberries. transfer to a baking tray, sprinkle with 1 tablespoon of white sugar, toss through and bake at 160°C (320°F) for 45 minutes, turning the tray half way through.
Take the tray out, toss the strawberries and return back in the oven for another 15 minutes.
Watch for the juices, make sure they don’t caramelize and toffee up.
Once roasted, take the strawberries out, transfer to a food processor, together with the juices and blend through as smooth as possible.
Set aside and allow to cool down to room temperature before proceeding to the next step.
Add condensed milk and vanilla extract into cooled strawberries. Beat well with a hand mixer on high speed, for about 1½ minutes, to combine and add air bubbles.
In a separate bowl beat the heavy cream on high, until stiff peaks form.
Add a tablespoon of whipped cream into the strawberry mixture. Gently fold through.
When almost incorporated, add another tablespoon of cream. Repeat about 5 times.
Transfer all of the strawberry mixture into the cream bowl and gently fold through until it’s a uniform pink color, about 15-20 fold max, otherwise you might deflate it. Some streaks remaining is ok.
Pour the prepared mixture into a container, preferably glass with an air tight lid.
Place a sheet of parchment paper on top and press out all the bubbles from the surface, this will help prevent icicles from forming.
Cover with an air tight lid and freeze for at least 12 hours before serving.
Enjoy!
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Homemade Strawberry Ice-cream
Ingredients
- 1 kg fresh strawberries, hulled and halved
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 can (395 grams) sweetened condensed milk
- 2 cups (500 ml) heavy whipping cream (35%)
Instructions
To roast the strawberries:
- Preheat the oven to 160°C (320°F). Spread the halved strawberries over a baking sheet, sprinkle with sugar and toss through.
- Roast the strawberries on a middle rack for about 45 minutes, rotating tray half way.Remove the tray from the oven, toss the strawberries and return back in the oven for another 15 minutes.Make sure that the juices don't caramelize and become toffee.
- Remove from oven and scrape into a food processor, including all the juices. Blitz until as smooth as possible. Allow to cool completely before moving to the next step.
To make the ice cream mixture:
- Add condensed milk and vanilla extract into cooled strawberries.Beat well with a hand mixer on high speed, for about 1½ minutes, to combine and add air bubbles.
- In another bowl, beat heavy cream until stiff peaks form, about 3-4 minutes. Do not over beat!
- Add a tablespoon of whipped cream into the strawberry mixture. Gently fold through.When almost incorporated, add another tablespoon of cream. Repeat about 5 times.Transfer all of the strawberry mixture into the cream bowl and gently fold through until it's a uniform pink color, about 15-20 fold max, otherwise you might deflate it. Some streaks remaining is ok.
Freezing:
- Pour the prepared mixture into a container, preferably glass with an air tight lid.Place a sheet of parchment paper on top and press out all the bubbles from the surface, this will help prevent icicles from forming.Cover with an air tight lid and freeze for at least 12 hours before serving.
Notes
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