Strawberry Ice Cream
Fresh strawberries and a splash of Cabernet vinegar create a bright, fruity ice cream that’s perfectly balanced between sweet and tangy
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Ingredients
- 1 pint ripe strawberries hulled and halved
- 2 cups heavy cream
- ½ cup sweetened condensed milk
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 to 2 tablespoons Cabernet vinegar
Instructions
- Add the strawberries to a blender and blend until completely smooth.
- Transfer the strawberry puree to a large mixing bowl. Add the heavy cream, sweetened condensed milk, sugar, salt, and Cabernet vinegar. Whisk until the sugar has completely dissolved.
- Cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. (This helps the ice cream churn faster and creates a creamier texture.)
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Enjoy immediately for a soft-serve texture, or transfer to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface, cover, and freeze for 2 to 4 hours for a firmer scoop.
Notes
Cabernet Vinegar
The vinegar enhances the natural sweetness of the strawberries without making the ice cream taste acidic. Start with 1 tablespoon and add more to taste if you’d like a brighter flavor.
Storage
Store in an airtight container in the freezer for up to 2 weeks. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if it becomes too firm.
For a lighter version
Replace ½ cup of the heavy cream with whole milk. The ice cream will be slightly less rich but still creamy.