No-churn is definitely the fad this summer. As we said in the podcast, it's not as creamy and light as a traditional, churned ice cream--but it's certainly easier and more appealing if you live in, say, an apartment and don't have room for an ice cream machine. Or if you simply don't want to lug the thing out any night of the week.
If you'd like to hear the podcast about this frozen treat, clck here to find it on iTunes, or here to find it on the aggregator stitcher, or click the link at the bottom of this page to open it up right in your browser.
NO-CHURN STRAWBERRY ICE CREAM
Makes enough for a 5 x 9-inch loaf pan
- 2 cups heavy cream
- One 14-ounce can sweetened condensed milk
- 1 pound frozen strawberries, thawed and drained
- 1 teaspoon vanilla
- 1/2 teaspoon salt
1. Beat the cream in a large bowl with a whisk or an electric mixer at high speed until stiff but still sauce-y.
2. Blend the sweetened condensed milk, strawberries, vanilla, and salt in a covered blender until smooth.
3. Fold the strawberry mixture into the whipped cream in gentle, smooth arcs until uniform.
4. Prepare an ice cream machine. Freeze the mixture in the machine according to the manufacturer's instructions. Pack it into a 5 x 9-inch loaf pan and store, covered, in the freezer for up to 1 month.