This Strawberry Ice Cream is super easy to make (no cooking!) and tastes of fresh summer strawberries. Using condensed or evaporated milk adds sweetness, but also body and mouth-feel and mimic the richness of a custard-based ice cream without the hassle of cooking a custard base first!
Prep Time: 10 minutes
Freezing Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 to 8 servings
- 2 pints strawberries
- 2 cups half-and-half
- 1 can (14 oz.) sweetened condensed or evaporated milk
- 1 cup heavy cream
- 1 tsp. vanilla extract
- Rinse and hull strawberries. Mash them with a fork or whirl them in a blender or food processor. How pureed or mashed you want the strawberries is completely a matter of taste. You can also puree half of them and simply cut up or mash the other half for a well-integrated strawberry taste (and color) along with nice pieces of fruit in the mix.
- In a large bowl, combine half-and-half, condensed milk, cream and vanilla.
- Freeze in an ice cream maker according to manufacturer's instructions, adding the strawberries once the mixture is frozen to a texture/thickness of soft-serve ice cream. OR, make ice cream without an ice cream maker, stirring in the strawberries once the mixture is almost completely frozen. (See directions here.)