Vanilla & Strawberry Swirl Ice Cream
Happy second day of summer! It looks like Seattle is FINALLY catching up to what June is supposed to look like. In honor of summer, we decided to make ice cream! We received our monthly Bon Appetit subscription and found their recipe for Almond and Raspberry Swirl Ice Cream. We decided to put our own spin on it by using vanilla (since we recently purchased vanilla bean paste) and strawberries as the store had a farm fresh batch.
The hardest thing about this recipe was waiting for the ice cream to freeze so that we can eat it! After leaving it to harden overnight, we finally had the chance to taste it! The two things we noticed were: 1) the condensed milk made it pretty sweet (could be a good or bad thing depending on your sugar/sweetness tolerance); 2) most of the strawberry swirl was concentrated at the bottom. So when moving around the strawberry syrup, make sure to really get in there and take some time while you do it.
Ingredients
3 cups (600 g) fresh strawberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 14-oz. can sweetened condensed milk
1 tsp. vanilla bean paste
2 cups heavy cream
Directions
Bring strawberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10–15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
Scrape about one third of ice cream base into a loaf pan that’s at least 8½x4½". Drizzle over one third of strawberry syrup. Repeat layers 2 more times, ending with strawberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl strawberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
Bring out your waffle cones and scoop away!
