No-Churn Strawberry Ice Cream

Ingredients

• 350- 400 grams Fresh strawberries
• 60 grams Caster Sugar
• 1 teaspoons Lemon Juice
• 1 tablespoon Freeze-dried strawberry powder ((Not required but can be used if preferred))
• 600 ml Double Cream (Heavy Cream)
• 200 grams Sweetened Condensed Milk ((not evaporated milk))

Instructions

1. 1

   --- Strawberry sauce ---

2. 2

   Hull strawberries and chop them into small pieces.

3. 3

   Add strawberries into the pan, then add sugar, Lemon juice, (and strawberry powder if you desire to use this in the recipe)

4. 4

   Gently bring to the boil and then lower to simmer stirring until the strawberries are soft. Then remove from the heat.

5. 5

   Using a handheld blender, Blend down the mixture until almost smooth. If you prefer some chunks of strawberries in your ice cream just remove half the mixture before blending. Then add the strawberry chunks back into the sauce when finished blending.

6. 6

   Transfer into a jug and once cool place in the fridge.

7. 7

   --- Cream Mixture ---

8. 8

   Once the sauce mixture is fully cooled start making the cream mixture as you do not want to add warm sauce to your cream. The sauce needs to be fully cooled before combining.

9. 9

   Add the double cream and condensed milk into a large bowl. Using a handheld mixer whisk until thick and creamy with soft peaks.

10. 10

    Ensure that the sauce mixture is fully cooled and pour into the cream mixture folding it in gently.

11. 11

    Transfer the ice cream mixture into your freezer-safe container spreading evenly and place the lid on top to seal. Leave to set in the freezer for 6-8 hours but preferably overnight.

12. 12

    Enjoy!