Best Strawberry Ice Cream

This ice cream is so good! You don’t need an ice cream maker, just a good old bit of elbow grease and patience. The alcohol that’s added isn’t for taste, it’s to help stop the ice cream from freezing too solidly.

Ingredients:
500ml double cream
397g tin of condensed milk
250g fresh strawberries
45ml (3tbsp) neutral spirit (gin or vodka is best but use what’s to hand!)
¼ tsp salt

Method:

1. Start by washing a hulling the strawberries. Finely chop 100g of them and soak them in the alcohol, leave to one side until later. Blitz the remaining 150g in a food processor.

2. In a large bowl, whip the cream to stiff peaks, if using a hand whisk, persevere, it will get there!

3. In a separate bowl, mix together the condensed milk and salt until well combined. To this, add the strawberry purée and the alcohol soaked chopped strawberries (make sure any unabsorbed alcohol is added too!) and combine.

4. Pour the strawberry, condensed milk mixture over the whipped cream and combine until fully incorporated. 

5. Decant the ice cream into a loaf tin and place in the freezer. It will take around 8 hours to freeze completely. 

6. Serve with some additional fresh strawberries scattered over the top. (Leave your ice cream at room temperature for 5-10 minutes before scooping)