Strawberry ice cream

Strawberry Ice Cream

Preparation time: 15 minutes
Freezing time: 4 hours
Total time: 4 hours and 15 minutes
Servings: 6-8

Strawberry ice cream is a simple yet incredibly delicious dessert, perfect for warm summer days or to bring a touch of joy at any time of the year. This recipe combines the natural sweetness of strawberries with the creaminess of sweetened condensed milk and heavy cream, resulting in a dessert that is not only tasty but also very easy to make.

Strawberries are delicate fruits, packed with antioxidants and vitamins, and their history spans several millennia. They have long been appreciated as symbols of love and beauty, and today they are used in numerous dishes, from cakes to juices, but especially in ice cream, where their natural flavor truly shines.

Ingredients:
- 600 g fresh or frozen strawberries
- 2 tablespoons lemon juice
- 394 ml sweetened condensed milk
- 500 ml heavy cream
- 2 tablespoons sugar (optional, depending on the sweetness of the strawberries)
- 1 teaspoon vanilla extract

Instructions:

1. Preparing the strawberries: Start by washing the strawberries under cold running water, ensuring they are clean and free of impurities. If using frozen strawberries, let them thaw slightly until they reach room temperature. Then, add the strawberries to a food processor along with the 2 tablespoons of lemon juice. The lemon juice not only adds a hint of acidity that enhances the fruit's flavor but also helps preserve the vibrant color of the strawberries.

2. Making the puree: Blend the strawberries and lemon juice in the food processor until you achieve a smooth puree. Then, pour the puree through a fine sieve to remove any unpleasant seeds. This step is essential for achieving a velvety texture in the ice cream.

3. Mixing the ingredients: In a large bowl or the mixing bowl, pour the sweetened condensed milk over the strawberry puree. The condensed milk will add a rich, creamy sweetness to your dessert. Mix well to ensure the two ingredients are perfectly combined.

4. Whipping the cream: In another bowl, add the heavy cream, the 2 tablespoons of sugar (if the strawberries are not sweet enough), and the vanilla extract. Beat with an electric mixer on medium speed until the cream turns into fluffy whipped cream, but be careful not to overbeat it, as it can turn into butter.

5. Combining the ingredients: Using a spatula, gradually fold the strawberry puree and condensed milk mixture into the whipped cream. Use gentle, folding motions from top to bottom to avoid deflating the whipped cream. It is important for the mixture to be homogeneous while retaining the airiness of the whipped cream, so the ice cream remains fluffy.

6. Freezing: Transfer the mixture into ice cream containers or an airtight container. Cover it well to prevent ice crystals from forming. Leave it in the freezer for 3-4 hours. If you want a lighter texture, you can mix the mixture about an hour after placing it in the freezer. This step will help break up any ice crystals that form.

7. Serving: Once the ice cream has hardened, remove it from the freezer and let it sit at room temperature for a few minutes before serving. This will make scooping easier. You can serve it plain or with chocolate or caramel sauce, or even with a few fresh strawberries on top for an extra touch of freshness.

Helpful tips:
- If you want a healthier version, you can use semi-sweetened condensed milk or reduce the amount of sugar.
- You can experiment with other fruits, such as raspberries or blackberries, to create delicious combinations.
- Strawberry ice cream pairs wonderfully with a refreshing drink, such as iced mint tea or fresh lemonade.

Nutritional information (per serving, approximately):
- Calories: 300
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 3 g

Strawberry ice cream is not just a dessert; it's an experience of enjoying the flavors of summer. I encourage you to share your creations with loved ones, as nothing compares to moments spent around a table, savoring a dessert made with love. Enjoy!

 Ingredients: 600 g of fresh or frozen strawberries, 2 tablespoons of lemon juice, 394 ml of sweetened condensed milk, 500 ml of cream for whipping.