Equipment
Ingredients
Strawberry Reduction
- 400 g fresh or frozen strawberries, hulled and diced
- 15 ml lemon juice, freshly squeezed
Ice Cream Base
- 400 ml heavy whipping cream, cold, minimum 35 percent milk fat
- 395 g sweetened condensed milk
- 5 ml vanilla extract
- 1 g fine sea salt
Nutrition (per serving)
Method
Combine diced strawberries and lemon juice in a medium saucepan over medium heat. Simmer, mashing the berries occasionally with a fork or potato masher, until the mixture reduces by half to a thick, jammy consistency. This removes excess water that causes an icy texture.
Transfer the strawberry reduction to a bowl and chill in the refrigerator until completely cold, approximately 4°C/39°F. Do not mix warm strawberries into the base or it will melt the whipped cream.
In a large mixing bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. Watch carefully to avoid over-whipping, which will cause the cream to separate into butter.
In a separate bowl, whisk together the chilled strawberry reduction, sweetened condensed milk, vanilla extract, and sea salt until evenly combined.
Gently fold the strawberry-milk mixture into the whipped cream using a silicone spatula. Use a sweeping under-and-over motion, scraping the bottom of the bowl, to incorporate without deflating the trapped air.
Transfer the mixture to a metal loaf pan. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent freezer burn. Freeze until firm, at least -18°C/0°F, which takes about 6 hours.
Chef's Notes
- The secret to fruit-flavored no-churn ice cream is water management. Fresh fruits are mostly water, which turns into hard ice crystals in the freezer. By cooking the strawberries down, we evaporate the water and concentrate the flavor and pectins.
- A pinch of salt and a splash of lemon juice are critical here; sweetened condensed milk is intensely sugary, and these acidic and savory components balance the palate so it does not taste cloying.
- For the creamiest texture, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. Cold cream whips faster and achieves a more stable structure.
Storage
Freezer: 1 month — Keep the surface covered directly with parchment paper or plastic wrap to prevent ice crystals from forming.
