July 12, 2016

easy no churn strawberry ice cream

Lord have mercy. We're in the throes of Summer in the South, and our air went out. Not the kind of "out" where you just add a little sumpthin to it and it cools again in no time. I mean OUT. Like, NEW SYSTEM out. Like WAITING FOR THREE DAYS FOR A NEW ONE TO BE INSTALLED out. 

So I have done all the things that every good Southerner does when it's as hot inside as it is outside.
-I closed every blind and pulled every drape.
-I've sat in utter darkness as not to generate one ounce of heat from one little light bulb. (Although I did burn a candle for ambience. Candles are real spirit-lifters in my book.)
-I flat out shut the door in a delivery man's face because there was no standing with the door wide open while I went for a pen to sign his paper. I used my best manners when I did it.
-I've sipped through a gallon of sweet tea all by myself.
-I went to Walmart and bought a fan called The Blizzard that has been by my side moving the air. Everywhere I go. I may or may not have talked to my fan like Tom Hanks talked to Wilson, his beloved volleyball, in Castaway.
-And I made no churn strawberry ice cream. And I ate it for lunch.

Y'all. It's hot in here. I needed a treat. I couldn't for the LIFE of me imagine turning on the oven or stove top flame. But I could sure use my blender and my mixer and have homemade ice cream by morning. You gotta do what you gotta do. I mean, I'm talking to oscillating fans, people.

So here's the recipe for you. It's rich and sweet. It's a little icy and a little creamy. And it hits the spot when you're hot! Y'all enjoy, and stay cool wherever you are. 

makes 1 9x5 loaf pan which is I'm-not-even-sure-how-many bowls

16oz fresh strawberries, hulled and sliced
1 14oz can sweetened condensed milk
1 teaspoon vanilla + 1 teaspoon vanilla
2 cups whipping cream
1/4 cup powdered sugar

In a blender or food processor, pulse the berries until they are about halfway pureed but still have some chunks. Pour in the sweetened condensed milk and 1 teaspoon of vanilla, and pulse again until the mixture comes together. In the bowl of a stand mixer fitted with the whisk attachment, whip the whipping cream, powdered sugar, and 1 teaspoon of vanilla for several minutes on medium high speed. Whip until the cream has thickened and has medium peaks. Gently fold the strawberry mixture into the whipped cream, and spoon into a metal 9x5 loaf pan. (You can use just about anything that is freezer safe.) Cover and freeze overnight, and eat it for lunch the next day when you're hot.