Perfect No-Cook Strawberry Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 quarts
- 2 cups heavy cream
- 1/8 teaspoon salt
- 3/4 cup sugar
- 3/4 teaspoon fresh lemon juice
- equipment: an ice cream maker
- Carbohydrate 20 g(7%)
- Cholesterol 65 mg(22%)
- Fat 18 g(27%)
- Fiber 1 g(4%)
- Protein 1 g(3%)
- Saturated Fat 11 g(55%)
- Sodium 48 mg(2%)
- Calories 237
Preparation 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.
Preparation 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.
