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Strawberry Ice Cream

Make this treat when you have a bounty of ruby-red summer strawberries!


This is another one of those 2-for-1 recipes, where you can use what would otherwise be discard to spin - literally! - something new and delicious to create an entirely different dish. The pulp of a strawberry-flavored simple syrup becomes the strawberry base of this simple and scrumptious summer ice cream. The following recipe has been created for both ice cream machines as well as the no-churn option.

Equipment: cutting board; chef’s knife; wet measuring cup; dry measuring cup; measuring spoons; mixing bowls; rubber spatula; small saucepan; strainer; whisk; ice cream machine; standing mixer or hand mixer; loaf or cake pan; ice cream container (optional)

Strawberry Syrup Ingredients:

1 cup cold water

2 cups sugar

1 cup sliced strawberries

Ice Cream Machine Ingredients:

2 cups heavy cream

1 cup whole milk

1/3 cup sugar

¼ cup strawberry syrup

1 teaspoon vanilla extract

strawberry pulp


No-Churn Ice Cream Ingredients:

2 cups heavy cream

1, 14-ounce can sweetened condensed milk

¼ cup strawberry syrup

1 teaspoon vanilla extract

strawberry pulp

1. First, prepare the strawberry syrup. In a small saucepan, combine 1 cup of cold water with 2 cups of sugar. Bring the mixture to a simmer. Once the sugar has dissolved completely, add one cup of sliced strawberries and simmer for 10-15 minutes. Strain the syrup and conserve the strawberry pulp (use the syrup for cocktails, flavored iced teas, or cakes).


IF USING AN ICE CREAM MACHINE: In a 4-cup wet measuring cup or mixing bowl, whisk the cream, milk, sugar, strawberry syrup, and vanilla until dissolved. Refrigerate for at least an hour or overnight. Churn the chilled milk mixture in an ice cream machine according to the manufacturer’s instructions (generally about 20 minutes). Add the strawberry pulp in the last minute of churning. Store tightly sealed in the freezer for up two weeks.


FOR THE NO-CHURN METHOD: Place a metal loaf or cake pan in the freezer. Beat the heavy cream using a stand or hand mixer until stiff peaks form, about 2 minutes. Pour the sweetened condensed milk into a large mixing bowl and stir in the strawberry syrup and vanilla. Gently fold in 1 cup of the whipped cream to the sweetened condensed milk mixture to lighten the mixture. Once well incorporated, gently fold in the remaining whipped cream, then gently fold in the strawberry pulp. Place the mixture in the chilled loaf or cake pan and return to the freezer for 4 hours, until the ice cream is fully set and ready to serve. Store tightly sealed in the freezer for up to two weeks.

Makes 8-10 servings.



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