dessert ice cream summer

no-churn strawberry rosemary ice cream

Tuesday, July 12, 2011
It’s more ice cream. I can’t help myself. I am having so much fun experimenting with this no-churn recipe. There are just so many things you can do with sweet frozen milk!
Recently I spent an evening eating incredible ice cream with some dear friends and was so inspired by the flavor combinations: olive oil with fleur de sel, cardamom black pepper, and cucumber sorbet; just to name a few we sampled. It was all amazing, and I immediately came home and started coming up with my own unique blends [but mine were much much easier to make, thanks to no-churning].
After making no-churn vanilla bourbon and bittersweet chocolate, I wanted to have a fruit-based ice cream. Our refrigerator has been over flowing with strawberries, and rosemary seemed like a nice paring with them. Voilà! A new flavor was born.

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].

  • Reply
    Wednesday, July 13, 2011 at 2:46 am

    This sounds so delicious! Of course, I don’t have a stand mixer and I’m not so sure about mixing by hand for that long. I’d love to have a stand mixer, but I really have no place to keep it 🙁

  • Reply
    Saturday, July 16, 2011 at 6:49 pm

    This does sound fantastic, I will be experimenting tonight after a successful strawberry fayre that has plenty of left over strawberries and cream! Looking forward to trying it, however, this ice cream place that you went to (you referred to at the start of this piece) sounds amazing as well, I’d love to go but 3500 miles is a long way to come just for ice cream unfortunately!

  • Reply
    Monday, July 18, 2011 at 6:12 pm

    Sally – do you have a hand held mixer? That will work, too.

  • Reply
    Monday, July 18, 2011 at 6:13 pm

    Meo- I hope you liked it! And, I’m sorry you can’t get to the Creme Cafe. It really is a lovely little place.

  • Reply
    Show you
    Monday, January 16, 2012 at 5:12 am

    But it’s worth it! This ice lotion is creamy and rich, having a beautiful flavor stability of clean fruity strawberries and savory rosemary.
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    to save money !

  • Reply
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  • Reply
    Tuesday, March 26, 2019 at 2:09 pm

    Hi! I don’t have any regular condensed milk on hand, but I have non dairy condensed milk that I make using a thick non dairy milk, sugar, and a bit of arrowroot starch. Do you have any idea if this will do in place of the condensed milk? Do you have any other suggestions if not? Thanks in advance!

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