Is there anything as enticing in the summer as homemade ice cream? Here’s how to create your own frozen delight without an ice cream maker.
- Prep time 30 minutes
- Total time 14 hours & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In blender, pulse strawberries, sugar and lemon juice until only small chunks of strawberry remain, 5 to 10 seconds; transfer to saucepan. Bring to boil over medium heat; reduce heat to medium-low and cook, stirring constantly, until mixture is dark and reduced by half (skimming, if necessary), 15 to 20 minutes. Pour into bowl; let cool slightly. Cover and refrigerate for at least 2 hours (or up to overnight).
In large bowl, using electric mixer on high speed, whip cream until soft peaks form, about 2 minutes. Beat in vanilla sugar until stiff peaks form, about 1 minute. Using spatula, gently fold in condensed milk (do not overmix).
Pour one-third of the whipped cream mixture into freezer-safe container with at least 6-cup capacity. Spoon one-third of the strawberry mixture on top; swirl and twist with knife. Repeat layers with remaining whipped cream mixture and strawberry mixture. Cover and freeze for at least 12 hours. (Make-ahead: Can be frozen for up to 1 month.)
MAKES 6 CUPS
Nutritional facts PER CUP about
- Calories 665
- Total fat 35 g
- Saturated fat 23 g
- Cholesterol 120 mg
- Sodium 55 mg
- Total carbohydrate 77 g
- Fibre 2 g
- Sugars 74 g
- Protein 10 g
- Iron 0.7 mg
