No-Churn Strawberry Ice Cream

Active time: 25 minutes | Steep time: 30 minutes | Chill time: 4-5 hours

I discovered no-churn ice cream last summer and it became a staple in our freezer all summer! It is such a fun thing to make and truly very simple. In this case, creating strawberry flavored ice cream does add a few extra steps and makes it a little more time consuming, but I promise you it is so worth it! Steeping the cream with strawberries means no artificial strawberry flavor, the ice cream will taste just like fresh delicious strawberries! Are you ready for summer yet!?

Ingredients:

• 140g (1 cup) strawberries, sliced

• 2 cups heavy cream

• 14 ounces (1 can) sweetened condensed milk

• 2 tsp vanilla bean paste (or vanilla extract)

• ¼ tsp salt

Directions:

1. Place the sliced strawberries into a medium saucepan over medium heat. Cook, stirring frequently, until the strawberries break down and become very soft (6-10 minutes).

2. Once the strawberries have broken down, add the heavy cream to the saucepan. Mix the strawberries into the cream, then let sit until the cream just barely starts to simmer and a thin skin forms over the cream. You do not want it to boil, so watch closely.

3. Once a thin skin has formed over the top of the cream, remove from the heat, place the lid on the saucepan, and let sit at room temperature for around 30 minutes. This is called steeping and will infuse the flavor of the strawberries into the cream.

4. After 30 minutes of steeping, pour the cream through a mesh strainer to remove pieces of strawberry and place the strawberry-infused cream in the refrigerator until it is completely chilled (around 3+ hours). While your cream is chilling, place a large mixing bowl in the freezer. (You can keep the chilled cream in an airtight container in the fridge for up to several weeks, depending on whenever the cream is good until)

5. Once the cream is thoroughly chilled, keep it in the refrigerator while you work on the next step.

6. Place the condensed milk, vanilla, and salt in a medium bowl and whisk to combine. Set aside.

7. Now remove your chilled mixing bowl from the freezer and chilled strawberry cream from the refrigerator. Transfer the cream to the chilled bowl. With an electric mixer, whisk the cream, starting on medium speed, then increasing to medium-high after about one minute. Whisk until the cream has stiff peaks (if you turn the whisk upside-down the cream will hold its shape).

8. Scoop about ⅓ of the whipped cream into the sweetened condensed milk mixture and gently fold the cream in with a spatula. Once incorporated, pour the sweetened condensed milk mixture into the bowl with the remaining whipped cream.

9. Fold everything together gently with a spatula until the mixture is light and well combined, but try not to overmix.

10. Transfer the cream mixture to a 9x5x3 pan (a loaf pan) and place in the freezer to chill for around 4-5 hours until thoroughly chilled through.