Magic Strawberry Ice Cream

From Cook's Country | August/September 2011

Why this recipe works:

In the past, we nailed a machine-free method for homemade vanilla and chocolate ice creams using a base of sweetened condensed milk, melted chocolate chips (white or semisweet), and whipped cream. Could we complete the Neapolitan trifecta with a strawberry version? The moisture-rich berries… read more

In the past, we nailed a machine-free method for homemade vanilla and chocolate ice creams using a base of sweetened condensed milk, melted chocolate chips (white or semisweet), and whipped cream. Could we complete the Neapolitan trifecta with a strawberry version? The moisture-rich berries provided more of an icy challenge than we’d imagined, but a small amount of vodka kept the crystals at bay and let the fresh berry flavor shine.

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Makes 1 quart ice cream

You can use 6 ounces of thawed, frozen berries in place of fresh ones and bar white chocolate in place of the chips—chop it finely before melting it. If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface.

Ingredients

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