Magic Strawberry Ice Cream Recipes

MAGIC STRAWBERRY ICE CREAM

Steps:

• Chill mixing bowl and beater/whisk in freezer.
• Process strawberries in food processor until smooth, about 30 seconds (puree should measure 3/4 cup).
• Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking.
• Whisk in strawberry puree, vanilla, and salt.
• Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
• Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
• Whisk one-third of whipped cream intro strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.
• Freeze in airtight container until firm, 6 hours or up to 2 weeks.

MAGIC ICE CREAM

Steps:

• Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture).
• Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.