How to Make Easy, Homemade Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream is easy to make, and it's the perfect dessert for the hot days of July. The recipe I'm offering you keeps the fat and sugar reasonably in check, but the ice cream is, nonetheless a treat. It's sweet, smooth, and tastes of fresh strawberries and cream. The ice cream also is simple to prepare--no cooking--and made with ingredients that are easy to find. I prepare the ice cream in advance and then store it in plastic containers in the freezer. Because the homemade ice cream doesn't have all the stabilizers and other weird things found in commercial ice creams, it will scoop and taste best if you take it out of the freezer and let it sit in the refrigerator about 30 minutes before you plan to serve it. The ice cream looks beautiful in a fancy glass dessert dish and is equally nice featured between two sugar cookies. Enjoy!
Strawberry Ripple Ice Cream -- Serves 6+
1 14-ounce can of sweetened condensed milk
1 1/2 cups of half and half
1/2 cup of low-fat milk (1 percent)
1 teaspoon of vanilla
1/8 teaspoon of salt
1 pound of strawberries, washed and capped
2 tablespoons of lemon juice
2 tablespoons of sugar
In a large bowl, whisk together the sweetened condensed milk, half and half, milk, vanilla, and salt until thoroughly combined. Refrigerate the mixture for at least two hours. Combine the strawberries, lemon juice, and sugar in a blender (I use a smoothie maker, doing it in two batches) and process them until only small bits of strawberries remain. Refrigerate the strawberry mixture for at least two hours. When you're ready to make the ice cream, add the sweetened condensed milk mixture to your ice cream freezer and chill/begin freezing it according to the freezer manufacturer's instructions. When the ice cream is partially frozen, add half (about a cup) of the strawberry mixture and continue freezing the ice cream until it's ready. Remove the ice cream from the freezer container and swirl in the remaining strawberry mixture, creating ripples of strawberry puree in the ice cream. Put the ice cream in a freezer-safe container and place it in the freezer for at least an hour until it firms up. If you've frozen the ice cream overnight, you should take it out of the freezer and let it sit in the refrigerator for 30 minutes before serving it. Alternatively, let the ice cream stand on the counter for 5 minutes or so before you try to scoop it.