Strawberry Ice Cream
The month of June is “strawberry time” and there are so many ways to enjoy them. I make either a beautiful Strawberry Shortcake, some Strawberry Jam with Orange Zest, Strawberry Milkshake, Strawberry Butter, a Spicy Strawberry Orange Sauce for my Wings, Watermelon Strawberry Smoothie or even my lovely Strawberry Salad… so refreshing!
When I think about it, David and I don’t really have a “sweet tooth” but when summer comes, there are a few things that we enjoy eating like ice cream. On a hot summer day, there’s nothing better than a cold treat to cool off. Although ice cream parlors are a great spot to go to, I still prefer making my own ice cream… it’s the best!
In the past, I’ve posted a few cold treat recipes including my Maple Walnut Ice Cream, Chocolate Peanut Butter Ice Cream, Chocolate Frozen Greek Yogurt, Piña Colada Ice Cream, Passion Fruit Ice Cream, Chocolate Ice Cream, Blood Orange Ice Cream, Coffee Ice Cream and today there’s another one to add to the list… my Strawberry Ice Cream!
Making Strawberry Ice Cream has a few steps to it. To avoid the ice crystals caused by the fruit’s moisture, roasting the strawberries in the oven is a good solution unless you own a dehydrator. Either way, you don’t want them to turn too “crispy” but remove enough moisture so the ice cream turns out nice and creamy.
This Strawberry Ice Cream is a great way to enjoy this berry. The texture is perfectly smooth just like the commercial ones… and it tastes even better! I’m sure you’ll be quite pleased with the results. Before you go, find out how to keep your strawberries longer by clicking on this link… Berries • How to Keep Them Longer
Bon Appétit!
Check out these other great summer dessert recipes…
– Key Lime Pie
– Peach Cobbler
– Mango Purée with Mixed Berries and Cointreau
– Cherries Jubilee
– Fruit Salad
– Apple Cheese Pie
– Yogurt Bars with Fruit & Nuts
and for even more dessert recipes, click on this link… Recipe Category • Dessert
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Strawberry Ice Cream
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Ingredients
- 3 cups (1 lb.) fresh strawberries, washed, hulled and halved tips & tricks
- 2 tbsp. granulated sugar
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. pure vanilla extract
- 1 small pinch fleur de sel (substitute ground sea salt)
- 2 cups cold 35% heavy cream
- 1/2 tsp. powdered sugar tips & tricks
Directions
- Place the prepared strawberries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
- Preheat oven to 350ºF while strawberries are macerating.
- Using a slotted spoon, place strawberries on a baking sheet lined with parchment paper; keep the juices for later. Transfer to the preheated oven and reduce the heat to 250ºF; roast for 50 minutes.
- About 20 minutes later, turn the pan around and roast for another 30 minutes.
- When time is up, remove from the heat and toss; return to the oven for 15 minutes and increase the heat to 350ºF for the remaining time.
- Remove from the heat and transfer the strawberries and their juices to the bowl of a food processor including the reserved juices; process until smooth, about 15 seconds.
- Transfer to a large bowl and add sweetened condensed milk, vanilla extract and fleur de sel; whisk until well blended and set aside.
- Make the whipped cream by adding cold heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
- Scoop half of the whipped cream into the strawberry mixture and fold in gently. Add the strawberry mixture to the remaining whipped cream and fold it in until well mixed and fairly smooth.
- Pour mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap, then with foil; transfer to the freezer until hard, about 6 to 8 hours.
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