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Can I tell you my biggest from-scratch secret? You don’t need to work hard or have an ice cream maker to create incredible homemade ice cream. I own an ice cream maker but I never use it. Who has the foresight (or the extra freezer space) to remember to freeze the bowl? I also dislike sweetened condensed milk, the primary ingredient in no-churn ice cream.
I want gorgeous, creamy ice cream with half the work. Fear not! I have solved all of these problems that keep us from homemade ice cream and have created an ice cream recipe that yields the fastest, easiest, eggless, creamiest ice cream you have ever had. My no-churn ice cream tastes like summer itself, bursting with berries and fresh cream. This ice cream is lightly sweetened with the warmth of dark brown sugar and balanced with a slight tang from sour cream. Since there are no eggs in my recipe, this ice cream is very light and refreshing. I highly suggest you double this recipe because it will become a family favorite.
To serve, crumble some graham crackers over the top with a pinch of flaky salt, or eat it just as it is; either way you will lick the bowl…and the container too.
Yields: 1 9×5-tin of ice cream
19.5 ounces best-quality strawberries, greens removed
1/4 cup + 2 tablespoons Haddar Dark Brown Sugar
1 cup full-fat sour cream
pinch of Haddar Kosher Salt, around 1/16 teaspoon
1 cup heavy cream
Line a 9×13-inch high-sided jelly roll pan with Gefen Parchment Paper. Set aside.
In a five-cup food processor, blend the strawberries and dark brown sugar until smooth.
Add the sour cream and pinch of kosher salt and blend until completely smooth. Pour into a large mixing bowl and set aside.
Add the sour cream and pinch of kosher salt and blend until completely smooth. Pour into a large mixing bowl and set aside.
Using a spatula, carefully fold half of the whipped cream into the strawberry puree. Add the remainder of the whipped cream and repeat.
Pour the strawberry cream into the 9×13-inch jelly roll. Smooth it out but do not flatten. Carefully place in the freezer for eight hours.
Remove the jelly roll pan from the freezer and let it stand on the counter for five minutes. Peel the strawberry cream off the parchment paper and break into small pieces and place half into the food processor. You will need to work in batches.
Turn the food processor on and process until the frozen strawberry cream churns into a thick soft-serve consistency. You will need to stop to tamp down or stir the ice cream with a spoon every so often. This may take a few minutes, so be patient.
Spoon the ice cream into a 9×5-inch loaf pan or ice cream-friendly container. Cover tightly with plastic wrap and freeze for at least eight hours or until the ice cream has completely hardened.
Remove the ice cream from the freezer about five to 10 minutes before serving to slightly soften.
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