Fresh Strawberry Ice Cream with Shortbread Crumble
PAT I guess you could say I developed a love of ice cream because of my grandmother. For her, only homemade would do, and her homemade was some of the very best. Her fresh strawberry ice cream was one of my favorites. It so happens that Father’s Day falls smack in the middle of strawberry season—and don’t you know it, Grandma, I’m taking a page from your playbook. There’s something about fresh strawberries and cream, and when you spoon out a mouthful of this ice cream, you’ll see what I mean. The best thing about this recipe is that you can make more and have some for the day after Father’s Day. The sweetened condensed milk makes this a creamy, very soft, and scoopable ice cream.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Step 1
Freeze the ice-cream-maker bowl for a full 24 hours before making the ice cream.
Step 2
Toss the strawberries and sugar in a large bowl, and let it sit at room temperature for 15 minutes, so the berries can macerate and the sugar can dissolve. Drain the berries of any liquid, then mash the fruit well with a wooden spoon until the strawberries are juicy with some small chunks.
Step 3
Mix the condensed milk, cream, and vanilla together in a large measuring cup, stir in the strawberry mixture, and chill at least 1 hour, or as long as overnight.
Step 4
Pour the mixture into your chilled ice-cream-maker bowl, and churn until it freezes to a soft frozen state, about 15 to 25 minutes (depending on your machine). Put the bowl with the ice cream in the freezer to continue firming up for another 3 hours.
Step 5
Sprinkle some crumbled shortbread cookies on top of each serving, and top with a nice dollop of whipped cream.
