Time 5h25m Yield 16 servings (8 cups total) Number Of Ingredients 8 Steps:
For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Number Of Ingredients 2 Steps:
When ice cream is frozen, fold in 1/2 cup Strawberry Syrup and Strawberry Puree with a wooden spoon until barely mixed.
More about “vanilla strawberry swirl ice cream recipes”
Yield Makes 12 servings Number Of Ingredients 5 Steps:
Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes. Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills. Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).
