No Churn Strawberry Ice Cream
Servings 6 people
Ingredients
- 5 cups (1kg) fresh strawberries
- 1/4 cup (50g)sugar
- 1 tsp lemon juice
- 22/3 cups (600ml) cream
- 1 tin (397ml or 14oz) condensed milk
Instructions
- Begin by hulling and washing all of your strawberries, and place them into a heavy bottomed pot along with the sugar, lemon juice and a splash of water.
- Over medium heat with the lid on, gently cook down the strawberries for fifteen or twenty minutes or so until juices have been released, taking care to stir occasionally so as not to burn.
- Once the pot is filled with strawberry juice, pass through a mesh sieve over a large bowl, removing the pulp and seeds. To make sure you've gotten everything, run a spoon over the bottom of the sieve, mashing the strawberry pulp and squeezing out every last bit of juice.
- Set bowl of strawberry juice aside to cool.
- Using an electric whisk or hand held (if you want the arm work out), whisk the cream until soft peaks are formed, then, fold in the full tin of condensed milk and whisk again.
- Stir in your cooled strawberry juice and stir until well combined, then pour into a glass (if available) or freezer-safe tupperware or even baking dish, cover or lid and freeze. Loaf tins work well too but you'll need 2 of them for this recipe.
- Freeze overnight and enjoy!
Notes
Note: If you like chunks of fresh strawberry in your strawberry ice cream consider adding another cup of thinly sliced berries alongside your strawberry juice and stir before freezing.