It is a little more work than the previous ice creams, because the rosemary needs to simmer for a bit in the heavy cream and sit for a few hours, and the strawberries also need some cooking. But it’s worth it! This ice cream is creamy and rich, with a lovely flavor balance of fresh fruity strawberries and savory rosemary. It’s perfect for these hot July days; refreshing and not too sweet.
no-churn strawberry rosemary ice cream
inspired by Everyday Food and Cooks Illustrated
The vodka in this recipe helps the strawberry pieces not to become teeth-breaking-hard; the alcohol has anti-freezing properties. I let my rosemary steep for 6 hours in the heavy cream, and loved the flavor. If you want the rosemary to be very subtle, let it steep only 2-3 hours. You could also omit the rosemary altogether and just make plain strawberry – just fold in plain, whipped heavy cream.
2 cups heavy cream
2 sprigs fresh rosemary
1 quart strawberries, hulled and sliced
pinch of salt
1/4 cup sugar
1 teaspoon fresh lemon juice
3 tablespoons vodka
1 can [14 ounces] sweetened condensed milk
2 teaspoons pure vanilla extract
In a small saucepan, heat heavy cream and rosemary until just simmering. Take off heat and let cool, then refrigerate for several hours [at least 2, up to 8]. Remove rosemary sprigs after they are finished steeping.
Bring the strawberries, salt and sugar to a simmer in a medium saucepan over medium-high heat. Cook, mashing the berries slightly, until they have released their juices, about 5 minutes. Transfer the mixture to a small bowl, cover with plastic wrap, and refrigerate until needed.
Strain the berry mixture through a fine-mesh strainer, pressing on the solids to extract as much juice as possible. Stir the lemon juice into the strained juice. In a separate bowl, toss the strained strawberries with the vodka. Set aside.
In a large bowl, combine sweetened condensed milk, the strained strawberry juice and vanilla. Set aside.
In a large bowl of a standing mixer, beat the chilled rosemary-cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, fold 1/3 of the whipped cream into the condensed milk mixture until combined. Very gently fold the rest of the whipped cream in. Gently fold in the strained strawberries. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].