Strawberry ice cream with no machine
Summer is here! And with it comes every occasion to refresh oneself, one way is to eat plenty of ice cream. It works great I tell ya. Buuuut I don’t have an ice cream churner and don’t really want to invest right now. So here is a recipe for ice cream made with no machine. Plan ahead because it takes a little while for it to set perfectly but it is worth it because it is so good and it makes plenty.
Choose your strawberries as sweet smelling as possible so it will add a ton of flavors and colors to your ice cream. If you like chunks in your ice cream, cut finely two or three strawberries and add it at the very end.
Strawberry ice cream (1 bread pan):
- 500g strawberries
- 250g greek yogurt
- 120g sugar
- 40cl whipping cream
- 1 tbsp lemon juice
A few hours before starting, put your cream in the fridge and the whisk in the freezer so it is really cold when you start.
Wash and trim strawberries, cut in chunks. Add in a blender or food processor with lemon juice. Mix until you get a smooth puree.
Pour the puree in a big bowl, add the yogurt and sugar. Mix well.
Make whipped cream in a big bowl using the cold cream and the frozen whisk. Stop when the whipped cream is firm but don’t over beat.
Add the whipped cream to the strawberry puree with a spatula, gently.
Put the mixture in the bread pan (metal if possible).
Let it sit in the freezer for an hour. Take it out, beat it with the electric mixer for a minute to break water crystals.
Repeat every 45 minutes, 5 or 6 times. Once done, let it set in the freezer for 24h before eating.
Take it out of the freezer at least 30 minutes before eating. Home made ice creams are way harder than industrial ones and you couldn’t take it out of the pan if you used it straight out of the freezer.