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Homemade ice cream with strawberries

Homemade Strawberry Ice Cream

Very simple, very tasty - even a kid can make it! Homemade strawberry ice cream is nothing like the store-bought kind - it's more natural, healthier, and far tastier. It's easy and quick to make, with just four ingredients. A great recipe for strawberry season!

katushafin

Recipe author

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Composition / ingredients

Servings:

Heavy cream (33%)

500

Condensed milk

100

Powdered sugar

Strawberries

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 56 % 20 g

Carbohydrates 39 % 14 g

239 kcal

GI: 29 / 0 / 71

Cooking method

Step 1:

How do you make homemade strawberry ice cream? Prepare the ingredients. Fresh or frozen strawberries both work. Take frozen ones out of the freezer about 20 minutes before you start - it's fine if they're still a little icy. Use the highest-fat cream, 33%; anything lower simply won't whip. Be sure to chill the cream before whipping! The amount of condensed milk is a middle estimate - you can use more or less, to taste.
Step 2:

Wash the strawberries well under cool running water and remove the hulls. Spread the berries on a paper towel and dry them. Skip this step with frozen strawberries.
Step 3:

Put the berries in a tall blender cup and add the powdered sugar. If you're using a different container, pick one with high sides, or you risk splattering strawberry all over the kitchen.
Step 4:

With an immersion blender, puree the strawberries with the powdered sugar. It's fine if some berry pieces remain - it's actually nicer that way. You'll need 200 ml of strawberry puree. I got more from 300 grams and added it all without regret. For a more intense flavor, you can use even more strawberries.
Step 5:

Pour the cream into a large bowl. Start beating it with a mixer, first on low, then on medium speed. Whip until it thickens and the beaters begin to leave a clear trail on the surface.
Step 6:

Without stopping, pour in the condensed milk. Beat it into the cream.
Step 7:

This is the thick mixture you should end up with.
Step 8:

Add the strawberry puree.
Step 9:

Turn the mixer on again and mix until smooth.
Step 10:

The ice cream is ready - now just freeze it. You can portion the creamy mixture into molds, or freeze it in a large container. I did the latter, covered it, and put it in the freezer overnight. Since this ice cream is made from cream, it doesn't crystallize, so there's no need to stir it as it freezes.
Step 11:

By morning the ice cream will be fully set. Take it out of the freezer and let it stand briefly - 10 minutes is enough. It'll soften slightly and become easy to scoop into balls.
Step 12:

Serve the ice cream garnished with berries and mint leaves. You can also sprinkle it with chopped nuts and chocolate. Enjoy!

It turned out to be a really tasty creamy ice cream! Next time I'll add more strawberries, about 500 grams, for an even more intense flavor and color.
How do you whip cream properly? It's important that the cream be high-fat, at least 33%. Both the bowl and the cream should be cold - chill them for at least 1-2 hours in the fridge. Beat with a mixer on the lowest speed, gradually increasing it. How do you know the cream is whipped enough? It should hold its shape and not spread. Stop whipping at that point, or the cream will turn into butter.
Don't freeze cream before whipping - otherwise it will split during whipping and you'll get whey and butter! Buy only fresh, chilled cream for this.
Choose high-quality, trusted condensed milk with no vegetable fats or additives - the label should list only two ingredients: milk and sugar. The quality of the condensed milk determines the taste and quality of the finished dish.