Strawberry Swirl Ice Cream
A delightful homemade strawberry swirl ice cream with fresh strawberries and a creamy texture, perfect for any season.
Ingredients
For the Strawberry Swirl
- 30 medium 30 medium fresh strawberries, hulled and halved
- 1/2 cup 1/2 cup granulated sugar Adjust based on sweetness preference.
- 2 tablespoons 2 tablespoons cornstarch
- 2 tablespoons 2 tablespoons freshly squeezed lemon juice
For the Ice Cream Base
- 1 can (14 oz) 1 can (14 oz) sweetened condensed milk
- 1 tablespoon 1 tablespoon pure vanilla extract
- 1/2 cup 1/2 cup half-and-half
- 1 1/2 cups 1 1/2 cups heavy cream Whip until stiff peaks form.
Instructions
Preparation of Strawberry Swirl
- In a medium saucepan over medium-high heat, combine the halved strawberries, sugar, cornstarch, and lemon juice.
- Mash the strawberries with a potato masher until the fruit starts breaking down.
- Once it begins to bubble, reduce the heat to medium and cook for 1 to 2 minutes, stirring often, until the mixture thickens slightly.
- Transfer the strawberry mixture to a bowl and chill in the refrigerator for about 30 minutes.
Preparation of Ice Cream Base
- In a separate bowl, whisk together the sweetened condensed milk, vanilla, and half-and-half until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, about 60 to 90 seconds.
- Gently fold the condensed milk mixture into the whipped cream until combined.
Combining and Freezing
- Spoon the cooled strawberry mixture over the ice cream base and lightly swirl it through.
- Pour the mixture into an 8 x 8-inch pan or similar freezer-safe container and spread it evenly.
- Freeze uncovered for 3 to 5 hours, or until firm.
Notes
For best texture, freezing overnight is recommended. Cover any remaining ice cream with plastic wrap or foil to prevent freezer burn.