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I am not a particular fan of ice cream, so I tend to not keep it
on hand. That said, when I do get a hankering for it, I want it, and I want it
now! Fortunately, it is so easy to make myself, that it’s never a problem to
satisfy that craving, as long as I have an hour or two to give it a chance
to firm up in the freezer. The other day I had a serious craving for strawberry
ice cream. You may not think that’s unusual, but let me tell you it is so
unusual that I don’t think I’ve ever had strawberry ice cream before. Naturally, I
had to make some, and it was so good! This recipe is super simple, and requires
no tricky custard making on top of the stove. You simply whip cream, and fold
it with the rest of the ingredients, and then put it into the freezer until
it’s ready. Yum!
Easy Homemade Strawberry Ice Cream
1 14-oz. can sweetened condensed milk
1 T. vanilla extract
1 c. frozen strawberries, rough chopped
Red food coloring, optional
2 cups heavy cream
Combine the sweetened condensed milk and vanilla in a large bowl; stir in strawberries and food coloring, if desired. Beat 2 cups heavy cream until stiff peaks form. Fold into strawberry mixture. Pour into a 9” x 5” loaf pan. Cover, and freeze 6 hours or until firm.
1 14-oz. can sweetened condensed milk
1 T. vanilla extract
1 c. frozen strawberries, rough chopped
Red food coloring, optional
2 cups heavy cream
Combine the sweetened condensed milk and vanilla in a large bowl; stir in strawberries and food coloring, if desired. Beat 2 cups heavy cream until stiff peaks form. Fold into strawberry mixture. Pour into a 9” x 5” loaf pan. Cover, and freeze 6 hours or until firm.
