Every summer it’s the same story. Looking back at my blog archives it’s pretty obvious. My posting goes way down (not because I’m out enjoying summer and all that) and if I do post, it’s always something simple. Don’t get me wrong, it’s ok to not post! I just feel like I should be outside and enjoy the lovely weather and go to garden parties (I mean, if we weren’t in the middle of a pandemic) when all I want to do is drink tea, light candles and read a book. Do you ever feel the same?
The strawberries here in August are quite small and pale – not the kind you would usually go for but my friend Emelie taught me last year that they taste a bit like wild strawberries. And they really do! I would even go so far to say they’re my favorite kind. I’m guessing they’re a different variety but I have no idea which one.
The first time I made this recipe was almost 10 years ago, while writing my ice cream book. To this day, this recipe is a favorite and you don’t even need an ice cream maker for it. If you happen to have blueberries or blackberries on hand, that would work incredibly well too (and can you imagine the color?).
On another note, I started writing out resources, what camera and props I’m using and things like that in the description box on Youtube! So if you’re wondering about music, what background or lens I’m using you can find that information here!
Easy No-Churn Balsamic Strawberry Ice Cream
Makes about 1 liter/1 quart
This is the perfect base if you’re looking for a creamy and incredibly easy ice cream recipe to make. And, you don’t even need an ice cream maker! I first made this recipe almost 10 years ago and since then I’ve tried it with many different fruits and berries. If you don’t like balsamic vinegar, you can omit it – or substitute with lemon juice.
Ingredients
Strawberry Ice Cream
- 300 g strawberries, rinsed and hulled
- 1 tbsp Balsamic Vinegar
- 1 cup (250 ml) heavy cream
- 1 can (397 g) sweetened condensed milk
Instructions
- Purée the strawberries until smooth and add 1 tbsp balsamic vinegar (or lemon juice if you prefer).
- In a medium bowl, beat the cream until soft peaks form.
- In a large bowl, combine the condensed milk and strawberry purée. Fold in the whipped cream and stir until combined.
- Pour the mixture into a freezer proof container. Cover the container and place in the freezer until firm, at least 6 hours. Remove the ice cream from the freezer a few minutes before serving.
