Strawberry Ice Cream
5 servings
180 minutes
Strawberry ice cream is the embodiment of summer freshness and tenderness in one dessert. Its roots trace back to European cuisine, where the traditions of making ice cream have been valued for centuries. The bright aroma of ripe strawberries combines with the rich sweetness of condensed milk and the airy texture of cream, creating a harmonious flavor. This ice cream is perfect for hot days when you crave something refreshing and light. It is delightful on its own or paired with waffles, chocolate crumbs, or fresh berries. Thanks to its simplicity in preparation, this dessert can be easily made at home, delighting yourself and loved ones with a natural treat free from additives and preservatives.
1
Blend 300 ml of strawberries into a puree. Frozen ones from a package work well too, just let them thaw first and drain the water.
- Strawberry: 300 g
2
Continue whipping and pour a can of regular condensed milk into the strawberry puree.
- Condensed milk: 1 jar
3
Put the sweet mixture in the freezer for about forty minutes.
4
When the time comes, whip 250 ml of cream until stiff peaks with a mixer, take the frozen mixture out of the freezer, add it to the cream, and whip again well. It should result in a thick, fluffy cream.
- Cream 10%: 250 ml
5
Pour this cream into a wide flat mold so that its layer is no more than three centimeters thick, and put it back in the freezer.
6
The ice cream will be ready in two hours. Let it soften a bit before you start eating.