I was planning to bake a loaf for this week’s Cakes & Bakes post but it’s been sooooooo hot that I couldn’t bear the thought of having a hot oven on for hours! I’ve returned to one of my hot summer favourites – no churn ice cream – this time one I’ve not made before, strawberry ice cream.
It may be mid-June and a fortnight before Wimbledon begins, but none of the strawberries in our garden have even begun to ripen yet. That meant that I had to use shop bought ones… but I may make another batch when ours are ready!
I’ve used both fresh and tinned strawberries in my recipe – and the result knocks spots off many shop bought brands. I think the secret is in reducing by half the liquid the tinned strawberries are in and adding it to the mix. It really intensifies the strawberry flavour and the sweetness.
- 1 tin strawberries in syrup
- 600ml/21fl oz double cream
- 1 (397g/14oz) tin condensed milk
- 300g/10½oz fresh strawberries, finely chopped
- Strain the tinned strawberries putting the liquid into a small saucepan
- Simmer the syrup until it's reduced by half. Set aside and allow to cool
- Purée the tinned strawberries
- In an electric mixer using the whisk attachment whip the double cream, condensed milk and strawberry purée on high for 5-7 minutes until the mixture thickens
- Gently fold in all but a couple of tablespoons of the chopped strawberries until evenly mixed through
- Decant into a 2-litre lidded container (or two 1-litre containers) and sprinkle the reserved, chopped strawberries evenly over the top
- Freeze for at least 4 hours - better still, overnight
- Once fully frozen, remove from the freezer 20 minutes before scooping & serving