Yes, it is still effectively mid-winter. But, with the odd day of beautiful sunshine we've been blessed with, I don't think ice cream is completely out of place - and realistically, you can still enjoy it in bed with a hot water bottle.
This recipe was part of Yuppiechef's Community Cookathon - another reason to celebrate and eat with friends. It was my first 'fruit' ice cream - I've delved into peanut butter and chocolate before, but never into fruit. A word of warning - once you make this, store bought strawberry ice cream (which bares no resemblance to actual strawberries) will never quite satisfy the craving.
You may need to change the quantity of sugar for the 'swirl' based on the sweetness of your berries - add half first, and taste to see if the rest is required. To enjoy this all year round - freeze your strawberries in the height of summer - blend with sugar when frozen to make for an almost instant swirl.
Ingredients:
for the ice cream:
1 tin condensed milk (around 396g)
500ml cream
1 vanilla pod
for the strawberry ripple:
200g strawberries
1/2 cup caster sugar
Method:
Whip the cream to soft peaks and fold in the condensed milk. Place in your ice cream maker and churn according to instructions, alternately, place in a freezer-proof container and place in the freezer for an hour at a time, stirring vigorously with a wooden spoon in between.
While your ice cream is freezing / churning, place the strawberries in a blender with the caster sugar and blend until well combined. When your ice cream reaches the soft-serve consistency, place it in a freezer proof container (if not already) and swirl in the strawberry mixture. Keep in the freezer until ready to serve.
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