Berry Ripple No Churn Ice Cream
Ice cream - one of my favourite foods. The best ice cream is vanilla, preferably made with real vanilla beans. But I love to use whatever is seasonal and berries are definitely plentiful and cheap at the moment.
Last week at the markets I picked up a kilo of strawberries for $5. Great value. Basically strawberries that were a little soft and great for jam making, smoothies and ice cream.
The recipe is the classic no churn ice cream - cream and sweetened condensed milk with the addition of flavouring, in this case puréed strawberries and some whole blueberries. Simple and very yummy!
250g fresh or frozen strawberries
300ml cream for whipping
175g sweetened condensed milk
A handful of blueberries
Defrost the strawberries if using frozen. Place the strawberries in a small saucepan and cook gently over a low heat, stirring, to release their juices. When the strawberries have softened and become mushy, remove from the heat and mash with a fork. If you want to remove the seeds, you could strain the mixture. I leave them in.
Whip the cream and condensed milk to soft peaks in an electric mixer.
Fold through 3/4 of the strawberries, gently rippling them into the cream mixture. The remainder you can use as a sauce over the ice cream. Finally stir in the blueberries.
Spoon the ice cream into a large plastic container. Cover the container with a lid or cling film and place in the freezer overnight.
When ready to eat, remove the container from the freezer and place in the fridge for 10-20 minutes to soften.
Serve in bowls, glasses or my favourite the waffle cone, spooning strawberry sauce over the ice cream.
