No Churn Strawberry Ice Cream Recipe by Archana’s Kitchen

  • To begin making the No Churn Strawberry Ice Cream Recipe, firstly make sure the whipping cream is chilled in the refrigerator for at least 24 hours. 

  • Next, to make the fresh strawberry compote, in a saucepan combine the strawberries along with the sugar and lemon juice. Cook on medium heat, stirring gently. 

  • The strawberries will release their juices, and the compote will begin to thicken as the sugar melts. 

  • Once you have  shiny, thick, chunky strawberry compote. Turn off the flame and allow the compote to cool completely. 

  • To make the no-churn strawberry ice cream, use a steel bowl to combine the whipping cream and condensed milk. 

  • Using a hand blender, whip the cream and condensed milk mixture on high speed till it is light and fluffy. 

  • Now gradually fold in the completely cooled strawberry compote into the light and airy cream-condensed milk mixture, ensuring you don’t knock out too much air from the cream. 

  • Transfer the no-churn strawberry ice cream mixture to an ice cream tin and allow it to set for 16-20 hours in the freezer. 

  • Scoop and serve the no churn strawberry ice cream in a bowl topped with more fresh or frozen strawberries. 

  • Serve No Churn Strawberry Ice Cream just as is or along with whole wheat waffles and some strawberry syrup on top.

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    Author: DelhiStyle

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