Food. Life. Travel

No Churn Roasted Strawberry Ice Cream: Recipe

 

I love ice cream. This isn’t a secret. What is also not a secret is that all my ice cream recipes require you to churn them. I never thought I would be the person to convert my ways and use a no-churn recipe. Alas, I gave in and decided to create and perfect no-churn recipe for you!

With spring blossoming and summer soon upon us, what better way to cool off then with ice cream. Ice cream is my favourite treat in the world. However, homemade ice cream is a bit of a process because it requires you to use more ingredients, heat those ingredients, cool them and then churn it with an ice cream maker. Many people do not have the time to do all that. And many do not own an ice cream maker. With that being said, no-churn ice cream recipes are a good alternative. So for this summer, I encourage you to try my no-churn strawberry mascarpone ice cream!

NO-CHURN ICE CREAM: THE BASICS

In my opinion, I think no-churn ice cream can lack the rich creaminess that is quintessential in ice creams! However, with this particular no churn ice cream recipe there is one ingredient that makes all the difference. Mascarpone cheese. This cheese works well in so many desserts and baked items. In this ice cream, it lends itself to ensuring the ice cream is smooth and creamy. In the end this strawberry ice cream recipe is so tasty, you’ll want to make it and eat ir right away. 

I also add one extra step that makes a huge difference in the final result of this ice cream. I roast the strawberries in a rosemary syrup. One extra step but it is worth it. Afterall, the rest of the no-churn strawberry mascarpone ice cream recipe is smooth sailing. All you need to do is whip the cream, mix in the rest of the ingredients and let it freeze! I did have one issue with this recipe, but I think this comes from not having as freezer proof an ice cream container as possible. The strawberries do freeze- which means that it takes some time for them to soften up. But the flavour is not impacted at all. In fact, the ice cream tastes like a strawberry milkshake and is basically summer in your mouth. Horray!

I mention this tid bit because many people find that strawberry ice cream comes out bland and flavourless, or too icy. A an article on Serious Eats goes more in depth in explaining this conundrum. Another article gave me a hack to troubleshoot the issue of icy ice creamThe addition of alcohol (vodka). I haven’t tried this (because I haven’t suffered from icy ice cream before). However, for a no-churn recipe with strawberries, I think next time I will add a tablespoon of voka to prevent the ice from forming. Finally if you’re looking for more tips and ticks you can go ahead and check out the King Of Ice Cream’s article right here!

NO-CHURN STRAWBERRY MASCARPONE ICE CREAM RECIPE

No Churn Roasted Strawberry Mascarpone Ice Cream

This no churn recipe combines the creaminess of mascarpone cheese and the sweetness of roasted strawberries

Servings 2 pints

Ingredients

Rosemary Syrup Infusion

  • 1 cup white wine
  • 2 tbsp honey
  • 1 cup water
  • 1/4 cup sugar
  • 1/2 vanilla bean (optional - dump the whole bean in)
  • 1 pint strawberries (sliced lengthwise, roughly)

No Churn Strawberry Ice Cream

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 can sweetened condensed milk (14 ounces - full fat!!)
  • 1 cup mascarpone cheese (softened)
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • strawberry mixture

Instructions

Making the strawberries

  1. Bring all the ingredients (except for the strawberries) to a boil on high till the mixture is reduced by 1/2. Place the strawberries in an ovenproof dish and pour the liquid on top. Place in a preheated oven (350 F) and bake for 30 minutes or until fragrant. Remove and let cool. 


Ice Cream

  1. In a stand mixer add the heavy cream, sugar and vanilla and whip on high till it forms stiff peaks. Add the condensed milk and mascarpone cheese. Mix until combined. Add the lemon juice and zest. Finally, fold in the strawberry mixture. Transfer to a freezer-safe airtight container and let it freeze for 6 hours. Thaw at room temperature for 15 minutes 


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SINCE THIS RECIPE IS SO EASY, THERE IS NO EXCUSE NOT TO MAKE ICE CREAM ANYMORE! THIS NO-CHURN RECIPE IS EASY AS PIE. PLUS THE FLAVOUR OF THIS STRAWBERRY ICE CREAM IS SO TASTY THAT YOU REALLY SHOULD STOP READING THIS AND GO START MAKING ICE CREAM! 😉

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