Recipe: No-Churn Strawberry & Fresh Mint Ice Cream
This is a cheat’s ice cream that uses condensed milk and whipped cream instead of a traditional custard base. Kids of all ages love it.
Recipe and photos: Elien Lewis
Plant strawberries in winter, ideally in a bed of well-composted organic matter, and reap the rewards in the summertime. If lucky enough to have a strawberry glut, preserve by freezing or drying. Dehydrated strawberries are a gorgeous addition to homemade muesli or bliss balls.
Makes: 1 litre
INGREDIENTS
500g fresh strawberries, hulled and roughly chopped
3 tablespoons fresh mint leaves, shredded
1 tablespoon lemon juice
pinch salt
500ml fresh cream
1 x 400g tin condensed milk
METHOD
Set a saucepan over medium-low heat. Add the chopped strawberries, one tablespoon of mint and salt. Cook gently until the berries have softened, then remove from the heat and purée with lemon juice until smooth. Leave to cool completely, then chill.
When the strawberry purée is cold, whip the cream until it forms very stiff peaks. Mix the strawberry purée with the condensed milk and the remaining mint leaves, then fold it gently through the whipped cream.
Pour into a lined loaf tin, cover loosely and freeze for at least 8 hours.
HOW TO DEHYDRATE STRAWBERRIES
Step 1. Hull the berries and cut into quarters or slices, ensuring the pieces are a uniform size and even thickness.
Step 2. Place on dehydrator racks, or on baking-paper-lined trays.
Step 3. Choose the dehydrator setting for fruit (about 55°C) or a very low oven setting (about 100°C) and dehydrate for 8 to 10 hours for slightly pliable fruit, or 10 to 14 hours for crisp.]
The drying time will depend on the size of the strawberries. To test the fruit has dried to a preferred consistency, leave to cool for 20 to 30 minutes and test. If not quite dry, continue to dehydrate, then re-test.
This is an extract from our new special edition, Sustainability Through the Seasons. This special edition practical guide to living a greener and more environmentally friendly life 365 days of the year. It is packed with self-sufficiency tips on seasonal gardening, low-waste living, garden-to-table cooking, sewing and mending, bread-making and crochet and knitting.
MORE HERE
