No Fuss Classic Strawberry Ice Cream

I’ll let you in on a little secret – I cheated and prepared this post in advance. Pat and I have actually skipped town for the week and are spending some time camping in Big Sur! I’m so excited to have my first break from residency so I can devote my time to enjoying one of the most beautiful places in California.

It will also be nice to have a break from technology. I feel like I’m so “dialed in” these days, that rarely a few minutes go buy without me grabbing my phone to check my email. I always fill any free time I have in some way, whether it is reading blogs on my phone or planning my next recipe for the blog. Being in Big Sur will force me to just be. It’s much needed.

Even though it never feels truly like summer in San Francisco, in the sense that it’s about 30 degrees cooler here than the typical Wisconsin summer, I’ve still been on an ice cream kick. It’s so fun to try new recipes, like this tiramisu ice cream and this salted caramel bourbon ice cream. This recipe for no fuss strawberry ice cream goes back to a classic. This simple recipe really lets the strawberries shine. Don’t be nervous about the red wine vinegar – it’s there to balance out the sweetness of the strawberries.

No Fuss Classic Strawberry Ice Cream

No Fuss Strawberry Ice Cream

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5 from 1 review

• Author: Kelly Egan

Ingredients

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• 1 lb. fresh, ripe strawberries, hulled and halved
• 1/2 c. fresh strawberries, roughly chopped
• 2 c. heavy cream, cold
• 1/2 c. sweetened condensed milk
• 3/4 c. granulated sugar
• 1 1/2 tsp. salt
• 1 T red wine vinegar

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Instructions

1. Puree the strawberries in a blender or food processor. To make your ice cream smoother, you can strain out any remaining seeds using a fine mesh strainer.
2. Add the remaining ingredients to the strawberries and whisk until combined. Taste your ice cream batter — if it needs more sugar, add a pinch, if it’s too sweet, add a splash of red wine vinegar.
3. Transfer the mixture to an ice cream maker or Kitchenaid mixer fixed with the ice cream maker attachment and churn according to the manufacturer’s instructions. Add fresh strawberry chunks about 15 minutes into the churning process. The ice cream is ready once it looks frozen and the ice cream starts to pull away from the sides of the bowl. Eat immediately, or transfer into an airtight container and freeze for a few hours if you prefer a more frozen texture.