Magic Strawberry Ice Cream |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 2 |
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No ice cream machine? No problem not necessary for this recipe. From Cook's Country-Aug. 2011. I made yesterday and it is delicious, but next time I will increase the strawberries from 1 1/2 cups to 2 cups so changed it here. I also wonder what would happen if you left a few berries chunky? The texture is good and color is a nice pink. The vodka idea is intriguing- to prevent the strawberry solids from icing up is what the article says-and it works! If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface. Mine froze very hard so next time, I am going to set it in the fridge for 30 minutes before serving to see if it softens a bit. Raspberries might be good too? Ingredients:
2 cups strawberries, hulled |
1/2 cup sweetened condensed milk |
1 ounce white chocolate chips |
1 tablespoon vodka |
1/2 teaspoon vanilla extract |
salt, pinch |
1 1/4 cups heavy cream, chilled |
Directions:
1. Chill mixing bowl and beater/whisk in freezer.
2. Process strawberries in food processor until smooth, about 30 seconds (puree should measure 3/4 cup).
3. Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking.
4. Whisk in strawberry puree, vanilla, and salt.
5. Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
6. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
7. Whisk one-third of whipped cream intro strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.
8. Freeze in airtight container until firm, 6 hours or up to 2 weeks.
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