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2000s Recipes + Menus

Perfect No-Cook Strawberry Ice Cream

Makes about1 1/2 qt
  • Active time:10 min
  • Start to finish:4 hr
August 2009
And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit. View more of our favorite recipes from this issue.
  • 1 lb strawberries, trimmed, halved if large
  • 3/4 cup sugar
  • 3/4 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 cups heavy cream
  • Equipment:

    an ice cream maker
  • Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
  • Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
  • Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Cooks’ note:
  • Ice cream keeps 1 week.
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