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At the moment all people seem busy w/ ice cream making at home – at least when roaming food blogs you’ll find lots of new recipes & (sometimes!) strange combinations. Unfortunately no ice cream maker is sitting somewhere in my kitchen eager to produce ice cream… Therefore I’ve to stay w/ my approach for “no churn ice cream“ (which works very well!).
Which ice cream… Quite easy: I was entrapped by these totally ripe & deep red strawberries…
So I relied on my practical approach to create a creamy strawberry ice cream!
(Meaning: it’s not a sorbet-like ice cream, but a solid milky affair. It’s not red or pink, but rather white…)
What do we need?
I hulled strawberries – yes: some of them ended in my mouth, but most were chopped & sugared & kept safe in my fridge. This was my action the evening before starting the ice cream adventure – so next morning I had wonderful fragrant strawberry bits in lots of strawberry juice!
In addition I put on the table:
- whippping cream
- condensed milk (sweetened)
- a vanilla pod.
This was my basis… restocked by:
- some orange liqueur
- dark chocolate flakes.
I scraped the vanilla pod & mixed the vanilla w/ the condensed milk.
I whipped the whipping cream until very stiff & folded it in.
I added the strawberry mess, the orange liqueur & the chocolate flakes.
The ice cream mess was rather runny, but it doesn’t matter. All was poured in a container ready for freezing.
How to deal w/ the strawberry bits & the chocolate flakes sinking to the bottom?
Quite easy: after 2 h just stir the mess.
After another 2 h stir again…
All is firmer now & the bits & flakes will stay all over the ice cream.
After about 6-7 h the ice cream is ready – or even earlier: just take samples every little while!
- 400 g 1 can sweetened condensed milk (i. e. concentrated milk w/ lots of sugar)
- 250 g whipping cream
- 250 g strawberries cleaned, hulled, chopped
- 2 tbsp sugar
- 1 vanilla pod
- 50 g dark chocolate flakes
- 2-3 tbsp orange liqueur
- an electric handheld mixer
- a container about 1300 ml fit for the freezer
- Clean & hull & chop the strawberries, add sugar & put in the fridge.
- Scrape the vanilla pod & add to the condensed milk; whip the mess w/ an egg whip.
- Whip the whipping cream w/ your electric handheld mixer until stiff.
- Combine w/ the condensed milk.
- Fold in the chopped strawberries & all the strawberry juice from sitting in the fridge overnight.
- Add the orange liqueur & the dark chocolate flakes.
- Pour the mess in a container fit for the freezer & freeze.
- After about 2 h stir the mess; the strawberry bits as well as the chocolate flakes like to meet on the bottom - so care for a mix.
- After another 2 h just do the same.
- The ice cream should be ready after about 6-7 h - or even earlier!
The businesswoman w/ too many office hours thinks
Sounds good, but I wasn’t so happy w/ this ice cream because the strawberry bits were too large resulting in icy little pieces… (My better half didn’t mind…). Imagine a creamy milky ice w/ the allover flavour of strawberries… but these little pieces – ok: they melt in your mouth…
I think next time I’ll purée the strawberry mess before folding into the creamy basis!
