This Strawberry Ice Cream recipe uses sweet fresh strawberries for a delicious and perfect tasting ice cream.
Author: Nectaria
Servings: 8-10 people
INGREDIENTS
For the strawberry sauce
600 gr. / 21 oz. fresh strawberries, diced
4 tablespoons strawberry jam
4 tablespoons sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons vodka
½ tablespoon red food color (optional)
For the strawberry ice cream
500 gr./ 17.63 oz. heavy cream, cold
500 gr./ 17.63 oz. vegetable whipping cream, cold
1 14oz. (400ml) can sweetened condensed milk, cold
½ teaspoon salt
2 teaspoons vanilla extract
5 tablespoons vodka
INSTRUCTIONS
The day or night before, place vegetable whipping cream and sweetened condensed milk in refrigerator.
To make the strawberry sauce
In a medium saucepan, combine diced strawberries, strawberry jam, sugar and 1 tablespoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
Reduce heat and simmer 10-12 min or until sauce is thickened, stirring occasionally. Remove from heat add vanilla extract, food color (if using) and vodka and mix well. Let it cool to room temperature. Keep in mind sauce will thicken up slightly as it cools.
To make the strawberry ice cream
Beat vegetarian whipping cream and heavy cream, in a bowl using an electric mixer until stiff peaks form. Add sweetened condensed milk, salt, vanilla extract, vodka and beat until the mixture becomes thick and well combined. Add strawberry sauce and mix again.
Place the ice cream to a bowl with lid, cover and freeze the ice cream for at least 8 hours or overnight.