It's strawberry season here in Ontario and we've been buying big baskets of them every weekend at the farmer's market. They're always so delicious on their own but because they are truly local produce they get picked at the peak of ripeness which means we only have a few days to eat them before they start to go bad. That's where no-churn ice cream comes in; it's a great way to use up the last remaining berries and it's miles above artificial-tasting store bought ice cream. This recipe is sweet and creamy with bursts of fresh, tart strawberry flavour...I'd like to say it tastes like summer.
Strawberry Burst Ingredients
• 1 1/2 cups fresh strawberries, sliced
• 1/4 cup water
• 3 tablespoons sugar
- In a medium pot, bring all three ingredients to a boil.
- Continue boiling until strawberries have cooked down into an almost jam-like consistency.
- Cool completely before using for ice cream.
Ice Cream Ingredients
• 1 1/4 cup heavy cream, chilled
• 1/2 cup sweetened condensed milk
• strawberry burst mixture
- In a cold bowl, whip the cream on medium-high speed until it forms medium-stiff peaks.
- With a spatula, gently fold the condensed milk into the whipped cream until well incorporated.
- Pour half the mixture into a freezer-safe container. Drizzle dollops of the strawberry burst mixture over the cream, reserving half of it for topping. Pour in the remaining cream mixture and repeat the strawberry dollops. Swirl a knife or chopstick through the mixture to distribute the compote throughout (it also makes it look pretty).
- Freeze for 6 hours then scoop, serve and enjoy!
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