No Cook Strawberry Ice Cream

Patsy G

By
@lovetocookpatsy

I clipped this recipe from Gourmet magazine several years ago,it's one of my family's favorite. Instead of following the recipe exactly,I pour all the ingredients into the blender then pour it into a bowl. You might want to start with /2 c sugar,taste,sometimes 1/2 c is sweet enough,depending on the sweetness of the strawberries. My sons like chopped fresh strawberries stirred into the ice cream after it's made,or chop strawberries in the serving bowl and top with whipped cream but I prefer it plain. Your choice.


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Ingredients

1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Directions Step-By-Step

1
Place strawberries in a blender or food processor and pulse until puree is smooth. Transfer to a bowl and add salt, lemon juice, sugar and mix.
Transfer the strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl and chill, stirring occasionally, until very cold, 3 to 6 hours. (Note: you could halve this time if you placed it in the freezer for an hour, stirring it every 15-20 minutes.)
Freeze mixture in ice cream maker. Transfer to an airtight container, place a plastic wrap on the surface, cover and put in freezer to firm up.

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