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Creamy Strawberry Ice Cream with a Hint of Vanilla and White Chocolate - photo 1
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Creamy Strawberry Ice Cream with a Hint of Vanilla and White Chocolate

Desserts For Kids Dishes for Special Occasions 40 min Easy 4 wyświetleń ~42.78 PLN - (0)
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Description

Here’s a recipe for absolutely stunning homemade strawberry ice cream that you can make without any special machine! Its secret lies in the perfectly balanced ratio of three key ingredients: sweet condensed milk, fluffy whipped cream, and intense puree made from fresh strawberries. The ice cream has an incredibly creamy, smooth texture, free from unwanted ice crystals. It tastes like the most authentic, artisanal ice cream from the best patisserie – dominated by the sweetness of sun-ripened strawberries, complemented by a delicate acidity of lemon and a deep hint of vanilla. The addition of chopped white chocolate brings an element of surprise and a pleasant crunch. It’s the perfect dessert for hot summer days, garden parties, or as a sweet treat for the whole family. They look beautiful – the pale pink mixture is interspersed with intensely red streaks of strawberry puree.

Składniki (9)

Servings:
8
  • Strawberries 500 g
  • 36% heavy cream 500 ml
  • Sweetened condensed milk 397 ml
  • Powdered sugar 30 g
  • Lemon juice 15 ml
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • White chocolate 50 g
  • Fresh mint 0.2 pęczków
💰 Szacowany koszt dania: ~42.78 PLN (5.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Strawberry Mousse

1

Start by preparing the heart of our ice cream - strawberry puree. Wash the strawberries thoroughly under cold running water. Gently dry them with a paper towel. Next, using a small, sharp knife, remove the green stems from each strawberry. Transfer the fruit to a blender jug, add powdered sugar and freshly squeezed lemon juice. Blend everything on high speed for about 1-2 minutes until you achieve a smooth, uniform puree. You can leave a few small pieces of fruit for an interesting texture.

Ingredients: Strawberries, Powdered sugar, Lemon juice
A high-power jug blender works best. If you don't have one, you can use an immersion blender in a tall container to avoid splattering. Remember not to blend for too long to avoid overly aerating the mousse.
2

Pour the prepared strawberry puree into a small saucepan with a thick bottom. Place it on a medium heat burner and heat, stirring occasionally, until the puree starts to gently bubble. Reduce the heat to the minimum and cook the puree for about 5-7 minutes. The puree should thicken slightly and reduce in volume – evaporating some of the water will make the ice cream creamier. Remove the saucepan from the heat and transfer the puree to a bowl. Set aside to cool completely, then refrigerate for at least 30 minutes to chill.

This is a key step to avoid ice crystals in the finished dessert! Use a silicone spatula for mixing to thoroughly scrape the mousse from the sides and bottom of the saucepan. Do not let it burn. The mousse is ready when dragging the spatula across the bottom leaves a clean trail for a moment.

Cream Base

3

In a large metal or glass bowl, place very cold 36% cream. Start whipping it with a mixer, initially on medium speed, and when it begins to thicken, increase the speed to maximum. Whip for about 3-5 minutes until the cream becomes thick, fluffy, and forms what are called stiff peaks. This means that when you remove the mixer beaters, the peaks of cream formed on them will not fall.

Ingredients: 36% heavy cream
The key to success is temperature! Chill not only the cream but also the bowl and the mixer attachments (just put them in the freezer for 15 minutes). Be careful not to 'overwhip' the cream, meaning do not whip it too long, as it will turn into butter and buttermilk. Stop the mixer as soon as it reaches the desired, stiff consistency.
4

Pour the entire contents of the can of sweetened condensed milk into the whipped cream. Add the vanilla extract and a pinch of salt. Now, using a large silicone spatula, very gently combine the ingredients. Make slow, circular motions from the bottom of the bowl upwards, folding the mixture. The goal is to combine the ingredients without losing the volume of the fluffy cream. Mix only until the mixture is uniform.

Ingredients: Sweetened condensed milk, Vanilla extract, Salt
This technique is called 'folding'. Do not use a mixer or whisk anymore, as they will destroy the air bubbles in the cream, resulting in dense and hard ice cream. Patience is key here!

Combining and Freezing

5

Take the completely chilled strawberry puree out of the refrigerator. Pour about 2/3 of the puree into a bowl with the cream base. Using the same spatula, make just a few (3-4) wide movements to casually mix the puree with the mixture. The goal is to achieve a beautiful marbled pattern, not a uniform pink color. We want the ice cream to have visible streaks of the white base and red puree.

Do not mix too thoroughly! The fewer movements, the nicer the 'swirl' effect you will achieve in the final product. It is these streaks of pure strawberry puree that will be delicious, intense flavor surprises.
6

Prepare a container for freezing the ice cream – preferably a long, metal or glass one, with a capacity of about 1.5 liters. Transfer half of the ice cream mixture to the container, smoothing the surface. Drizzle half of the remaining strawberry puree on top. If you are using white chocolate, chop it finely and sprinkle half over the layer of puree. Spread the rest of the cream mixture, drizzle with puree again, and sprinkle with the remaining chocolate. Use the tip of a knife or a skewer to make a few swirls on top to enhance the marbled effect.

Ingredients: White chocolate
A metal loaf pan works great here because metal conducts cold well and speeds up freezing. Layering the mixture and mousse ensures an even distribution of flavors throughout the ice cream.
7

Cover the container with the ice cream mixture. If there is no lid, wrap it tightly in two layers of plastic wrap. Place it in the freezer for at least 6 hours, preferably overnight. The ice cream must completely set and harden. After this time, it is ready to serve.

A tight cover is very important to prevent the ice cream from absorbing odors from the freezer and to avoid frost forming on its surface. You do not need to stir it during freezing – this recipe guarantees creaminess without that step.

Fun Fact

💡

Recipes for ice cream without a machine, based on condensed milk, gained immense popularity in the United States in the 1930s. It was a simple and economical way to prepare homemade dessert at a time when refrigerators and freezers were becoming more common, but ice cream machines were still a luxury.

Best for

Przyjęcie w ogrodzie Urodziny dziecka Letni podwieczorek Grill ze znajomymi

Tips

🍽️ Serving

Before serving, take the ice cream out of the freezer for 5-10 minutes to soften slightly, making it easier to scoop. Use an ice cream scoop dipped briefly in hot water to form perfect balls. Serve in chilled bowls or cones. Garnish with fresh strawberries and mint leaves. For adults, a great addition is a few drops of thick balsamic vinegar, which wonderfully enhances the flavor of the strawberries.

🥡 Storage

Store ice cream in the freezer in a tightly sealed container for up to 2 weeks. To prevent ice crystals from forming on the surface, cover the ice cream with a piece of parchment paper, pressing it directly onto the surface, and then close the container.

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