I always buy strawberries from the store....when they are in season.Always fresh ,never frozen and although I always thought that they tasted good,believe me ....there was a marked difference between the taste of store bought strawberries and hand picked .We had gone for Strawberry Picking almost 2 years back with few of our friends.That was the first time we went Strawberry Picking,and enjoyed ourselves.I got so excited seeing so many fresh fruits,I went overboard filling my strawberry baskets.(It was not just me,having my fill of my strawberries....apparently my husband was having a good time too.)
The Question then arises is....what to do with the baskets and baskets of strawberries?If not used quickly,they will rot.I made strawberry Milkshake two times a day,but commom how much milkshake a man(or woamn) take.Then thought of making strawberry shortcake....but then again ,how much of it can you eat.I wanted something,that uses the strawberries now but I can use it even in future....voila a lightbulb lit up ...STRAWBERRY ICECREAM.
It's an easy recipe,one that does not use Ice Cream Machine and does not use eggs or gelatine.
INGREDIENTS
1 can sweetened condensed milk
1 tbsp. vanilla extract
1 cup pureed or mashed strawberries
Red food coloring (if desired)
2 cup whipping cream, whipped (do not use non-dairy whipped topping)
2 tblsp blueberries(optional)
DIRECTIONS
1.In large bowl, combine sweetened condensed milk and vanilla extract.
2.Stir in strawberries and red food coloring (if desired).
3.Fold in whipped cream.
4.If you like variety ,add 2 tblsp chopped blueberries.
5.Pour into a 2 quart Air tight container.
6.Freeze 6 hours or until firm.
'njoy!!!
Tips:-
1.To store opened ice cream, first place a piece of plastic wrap on the surface and smooth it down lightly with your fingers. Then close the lid securely (use a rubber band if you have to) and return to the depths of your freezer.
2.Scooping ice cream: A variation on a theme. Try this! Have a large Pyrex measuring cup or other heat proof container filled with just boiling water standing by. Dip the metal scoop into the hot water, let it heat up for a moment, and then DRY the scoop on a towel. Quickly drag the hot scoop across the ice cream creating tight rolls of the divine stuff. Do not smash the ice cream with the scoop. Think ribbons, not chunks. Repeat the process for each serving.
3.Serve ice cream in chilled bowls, preferably glass. Not only is the frosted bowl refreshing to look at, but the ice cream will retain its shape longer.
Sending this to Akheela from Torview for her Supercool Cold Desserts Event.
