No Scream, Easy as a Dream, Strawberries and Cream Ice Cream

  • Posted by Ruby

 

This is truly summer’s last hurrah. Strawberry season is over and the dredges of the last crop are in the stores. Like most people, my favourite way of eating strawberries (and indeed most fruit) is fresh and simple. Just as they are. But we’re no longer dealing with the most gorgeous, sweet red fruits of midsummer. The strawberries out there now are sub-standard and frankly they need a little dressing up.

Strawberries and cream ice cream is my favourite way of both using up the last of the strawberries and also beating the heat of an ‘Indian’ summer. And my ‘easy as a dream’ method means there are only four ingredients, you don’t need to slave over a hot stove making a custard (always a plus when it’s hot out) and you don’t even need an ice cream maker. Really, there’s no excuse not to try this, especially if you have kids. They’ll relish the chance to cling to that ‘summer holidays’ feeling for just a bit longer…

My hanging strawberry basket in the garden. That gorgeous berry was my entire crop.

 

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No Scream, Easy as a Dream, Strawberries and Cream Ice Cream
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Makes about 6 cups (3 pints)
Ingredients
  • 500 ml (1 pint or 2 cups) double/whipping cream
  • 1 400g (14 oz) can sweetened condensed milk
  • 1 Tbsp vanilla extract
  • Several handfuls (about 2 cups) of fresh strawberries, rinsed, hulled and chopped

Instructions
  1. Using a hand or electric whisk, whip the first 3 ingredients together until soft peaks consistency (a couple of minutes)
  2. Add the berries and stir gently.
  3. Pour into tupperware container and freeze overnight, stirring hourly for the first few hours (or use ice cream machine if you have one)

Notes
1. If you can find lowfat sweetened condensed milk, go for it. That’s what I use and you can’t taste the difference, but it’ll make you feel better. 2. For a pinker ice cream with more ‘strawberry’ flavour, blend some of the berries in with the cream before whipping. 3. While best with fresh berries, you could use frozen if you’re reading this off-season and are in desperate need of a fix! 4. I originally posted the recipe giving the amounts I used, which were small since I have a small freezer. I have since adjusted them up so that you use a whole can of sweetened condensed milk (to prevent waste) and get a decent yield of ice cream. Obviously you can adjust this according to your needs (or the size of your freezer).

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