Homemade Strawberry Ice-cream
No churning required, simple to make and simply delicious Strawberry Ice Cream
Servings: 20 servings
Calories: 95kcal
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
Makes about 2 litres of ice cream. (between 10 -15 servings)