A no-churn ice cream which is super fast to make with no need for an ice cream maker. Take your pick from two versions. One is with balsamic vinegar to bring out the strawberry flavour and cut through the richness. The second is with rose syrup for a slightly sweeter versions with a floral accent. Both are smooth, creamy and delicious.
Whiz the strawberries up in a blender, along eith the balsamic or rose syrup if using, for a few seconds until pureed. I use my Froothie Evolve power blender, which makes short work of most things.
400 g ripe and fragrant strawberries, 1 tbsp balsamic vinegar
Whisk the cream with electric beaters until soft peaks form. You could do this with a hand whisk, but it's a lot of cream and it will take a long time.
600 ml double cream (heavy cream)
Add the condensed milk and gently whisk together with the beaters until just combined.
200 ml condensed milk
Fold in the strawberry puree until no streaks remain.
Spoon into suitably sized containers. I filled a 1 litre and a ½ litre tub.
Freeze for at least 6 hours, but will keep well for three months. Remove from the freezer fifteen minutes before serving.
Notes
How many scoops of ice cream you get will very much depend on your scoop size. But this recipe makes 1 ½ litres.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.