I’ve found a totally genius way of holding on to the last few strawberries that you can find in the market right now- make some Strawberry Ice Cream! That way you can store it in the freezer and have it last longer than fresh strawberries would. High-five, please, I’ve earned it! This recipe is all sorts of genius because it gets its all-natural colour from the strawberries and then for added texture, I made a quick strawberry jam that gets swirled into the ice cream and is a sauce / topping too!
If the words ‘strawberry jam’ scare you, well, please don’t be overwhelmed, there’s no cumbersome technique or canning involved! Just place the cut-up berries in a thick bottomed pan and cover them with sugar and let them stand for about 10 minutes. After that, place them on a medium flame and bring to a boil. Add the salt and lemon juice and reduce the flame and let it cook for another 10 to 15 minutes, making sure it doesn’t stick to the bottom. The jam is ready when it coats the back of a spoon when you run a finger across the back of the coated spoon, it creates a line that isn’t runny.
Whew! Now with all that jam-making out of the way, I can tell you that this ice cream was a trip down memory lane for me… it reminded me of my first trip to Mahableshwar and tasting fresh fruit strawberry ice cream for the first time! Back when I was a kid, it was usually the pink-coloured stuff, devoid of any real fruit flavour that passed-off as Strawberry Ice Cream. It’s almost like a soft-serve ice cream, and that jamm-y topping… to die for!
180gmswhipping cream, chilled (should have 30 % and upwards of fat content, please check before buying or else it won't whip)
85gmsicing sugar(adjust this to taste, if the strawberries in puree were sweeter than my batch, you might need less here. Keep in mind that flavours will 'mute' i.e. be less sweet once frozen)
Start with Jam - Hull (remove white part) strawberries and cut in half. Place in a heavy-bottom pan and sprinkle the caster sugar all over them. Let them stand for 10 mins. Then place pan on medium flame & bring mixture to a boil. Add salt and lemon juice & reduce flame to low. Mash the berries slightly and cook them for another 10 to 15 minutes or until the jam coats the back of a spoon. Pour into a clean glass container and set aside to cool completely.
For Puree -Hull and roughly chop strawberries and blend with icing sugar in a blender.
For Ice Cream - Pour the chilled cream in a large bowl & use a whisk to whip it up to soft peak stage. Now add the condensed milk, icing sugar and fruit puree and whisk until completely combined.
Add half of the cooled strawberry jam (in batches) to the ice cream and fold it in to create 'swirls'. Store remaining jam in an airtight container in refrigerator.
Pour the ice cream into a 9-inch x 5-inch loaf pan and cover tightly with cling film and place in the freezer for 6 hours to overnight. Serve ice cream with drizzle of remaining strawberry jam.