Magic Strawberry Ice Cream

By cwyorkiex3

In the past, we nailed a machine-free method for homemade vanilla and chocolate ice creams using a base of sweetened condensed milk, melted chocolate chips (white or semisweet), and whipped cream. Could we complete the Neapolitan trifecta with a strawberry version? The moisture-rich berries provided more of an icy challenge than we’d imagined, but a small amount of vodka kept the crystals at bay and let the fresh berry flavor shine.

Ingredients

• Makes 1 quart ice cream
• You can use 6 ounces of thawed, frozen berries in place of fresh ones and bar white chocolate in place of the chips—chop it finely before melting it. If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface.
• Ingredients
• 8 ounces strawberries, hulled (1 1/2 cups)
• 1/2 cup sweetened condensed milk
• 1 ounce white chocolate chips
• 1 tablespoon vodka
• 1/2 teaspoon vanilla extract
• Pinch salt
• 1 1/4 cups heavy cream, chilled

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Process strawberries in food processor until smooth, about 30 seconds (puree should measure about ¾ cup). Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking. Whisk in strawberry puree, vanilla, and salt.

2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk one-third of whipped cream into strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Freeze in airtight container until firm, 6 hours or up to 2 weeks. Serve.