No ice cream maker? No problem
This ice cream method does not require an ice cream maker. Make sure your fruit is pre-cut into small 1“ pieces and pre-frozen.
Ingredients:
1 1/2- 2 cups of frozen strawberries (or fresh, hulled and put in the freezer for 1 hour prior to using)
1 cup heavy cream, chilled
1/2 cup powdered sugar (not super sweet, you can add more if needed)
1/2 cup evaporated milk, chilled
Splash of flavoring of your choice (optional): Luxardo, elderflower liqueur, limoncello, brandy, vanilla extract, etc.
Special Equipment:
mixer for whipping the cream
Method
- Take the strawberries out of the freezer 30 minutes before you start and place them in the container you will use to store your ice cream.
- Place the cream in the bowl of your stand mixer fitted with the whip attachment. Whip the cream until soft peaks have formed. Add the powdered sugar and whip to incorporate. Add the chilled evaporated milk, start whipping and add the flavoring of your choice. Whip until cream is light and fluffy. (You can also do this by hand with a whisk.)
- Taste your cream mixture for sweetness. If you would like, feel free to add more powdered sugar.
- Using a muddler, a potato masher, or a wooden spoon, mash the berries until they are quite mashed.
- Take 1/4 of the cream mixture and mix it well into the berries.
- Fold in the rest of the cream, making sure to evenly distribute the berry bits, but to leave some white cream streaks for a swirled effect.
- Cover and freeze for 4 hours until firm. You can also process this mixture in a ice cream maker if you wish.
- If your ice cream is in the freezer longer than ~4 hours, let it sit out at room temperature for 5-10 minutes before scooping to regain it’s creaminess.