Jamie Oliver's Fruity Strawberry Ice Cream Without an Ice Cream Maker

Ingredients

• 600 g Strawberries (Hulled and halved; plus a few strawberries for garnish)
• 100 g Icing sugar
• 2 EL Water
• 1 TL Balsamic vinegar (Optional; stir into the strawberry mixture to taste)
• 600 ml Double cream
• 1 TL Vanilla extract
• 370 g Condensed milk (1 can, sweetened)
• 50 g Meringue (Crumble; reserve some for garnish)
• Strawberries for garnish (A few additional strawberries; quantity as needed)
• Meringue for garnish (The reserved meringue pieces)
• Strawberry syrup for garnish (A drizzle of the reserved strawberry syrup)

Steps

1. 1

   Hull and halve the strawberries, then place them in a saucepan with the icing sugar and 2 tablespoons of water.

2. 2

   Heat the strawberry mixture over medium-low heat and simmer for 10–15 minutes, until the fruit is soft and has reduced to a thick syrup.

3. 3

   If using, stir the balsamic vinegar into the hot strawberry syrup. It should balance the sweetness and enhance the strawberry flavor.

4. 4

   Pass the strawberry mixture through a fine-mesh sieve, pressing it well with a spoon or ladle to extract as much juice and pulp as possible. Do not discard the strawberry pulp; it makes a good topping for porridge, pancakes, or yogurt.

5. 5

   Allow the strawberry syrup to cool completely before mixing it with the cream mixture.

6. 6

   Place the double cream and vanilla extract in a large bowl and whip until stiff, soft peaks form. Do not overwhip, so the mixture remains creamy.

7. 7

   Add the condensed milk to the whipped double cream and gently stir until an even, airy cream forms.

8. 8

   Scatter most of the crumbled meringue over the cream and gently fold it in, keeping the mixture as airy as possible.

9. 9

   Transfer the ice cream mixture to a freezer-safe container and spread it into the corners with a spoon or spatula.

10. 10

    Drizzle most of the cooled strawberry syrup over the ice cream mixture. Gently swirl it through in a spiral, leaving visible small pools of syrup and marbled streaks.

11. 11

    Cover the container and place it in the freezer for at least 4 hours or until completely frozen. An ice cream maker is not required.

12. 12

    Remove the ice cream from the freezer about 30 minutes before serving and place it in the refrigerator. This allows it to soften slightly and makes it easier to portion.

13. 13

    Scoop the ice cream into bowls or cones and garnish with the remaining strawberries, reserved meringue pieces, and a drizzle of strawberry syrup.

Notes

The strawberry pulp from the sieve makes a good topping for porridge, pancakes, or yogurt. The ice cream can be stored in the freezer for up to three months. For a good consistency, allow it to soften slightly in the refrigerator before serving.

Nutrition per serving

• Dessert
• Ice cream
• Vegetarian
• Summer
• No ice cream maker
• Frozen
• Strawberries
• Make-ahead