Fresh Strawberry Swirl Ice Cream

Fresh Strawberry Swirl Ice Cream

1. The Strawberry Swirl

• 2 cups fresh strawberries (hulled and sliced)

• 1/4 cup granulated sugar

• 1 tsp lemon juice

2. The Ice Cream Base

• 2 cups heavy whipping cream (cold)

• 1 can (14 oz) sweetened condensed milk

• 1 tsp pure vanilla extract

• A pinch of salt

Instructions

Step 1: Make the Strawberry Reduction

1. Place strawberries, sugar, and lemon juice in a small saucepan over medium heat.

2. Cook for about 10–12 minutes, mashing the berries with a fork as they soften, until the mixture thickens into a jam-like consistency.

3. Crucial: Let this cool completely in the fridge before using. If it’s warm, it will melt your ice cream.

Step 2: Whip the Base

1. In a large chilled bowl, whip the heavy cream until stiff peaks form (be careful not to over-whip into butter).

2. In a separate bowl, whisk together the sweetened condensed milk, vanilla, and salt.

3. Gently fold the whipped cream into the condensed milk mixture using a spatula. Do this slowly so you don’t lose the airiness.

Step 3: Create the Swirl

1. Pour half of the cream mixture into a loaf pan or freezer-safe container.

2. Drip spoonfuls of the cooled strawberry sauce over the top.

3. Add the remaining cream mixture, then more strawberry sauce.

4. Use a butter knife or skewer to gently swirl the strawberry sauce through the cream. Don’t over-mix, or it will just turn pink instead of having distinct swirls!

Step 4: Freeze

1. Cover tightly with plastic wrap or a lid.

2. Freeze for at least 6–8 hours (overnight is best) until firm.

Pro Tips for Success

• Cold Tools: Put your mixing bowl and whisk in the freezer for 15 minutes before whipping the cream to get better volume.

• Smooth Sauce: If you don’t like berry chunks, run the strawberry sauce through a blender and a fine-mesh strainer before cooling it.

• Soft Serve: If the ice cream is too hard straight from the freezer, let it sit on the counter for 5 minutes before scooping.