I was experimenting with a new strawberry cream recipe for cakes, but that didn’t work out as great as I thought. I kept whisking and whisking and whisking, with my right hand, then my left hand, and back to right again. Fifteen minutes later, it still showed no sign of firming up, hence I had to abandon my hope for using it as cream. Frustrated, I took a teaspoon and tasted it, and then another, and another, and I had a light bulb moment. It might be a major failure as whipped cream, but it might have a chance as ice cream. So I poured the whole thing into a baking pan, covered with aluminum foil, and let it chill in the freezer.
Two hours later, I took a peep and saw that the ice cream wasn’t firming up yet. I put the whole thing back in the freezer, and totally forgot to check until 24 hours later. Oops! But to my amazement, it looks so amazingly smooth! And indeed it tastes really really smooth and creamy, and I totally forgot to do the stir and freeze method too. It is a miracle that somehow the 15 minutes of whipping is all it needs. Now I am totally psyched to try this with other fruit puree as well since I predict the whole batch, all 4 cups worth of it, will be gone in a heart beat. ♥
- 500 ml heavy cream
- 1 can (375 gram) sweet condensed milk (Indonesian: susu kental manis)
- 250 gram strawberries, clean, hulled, and pureed
- Combine heavy cream and sweet condensed milk in a big mixing bowl. Whisk until well combined and thickened, about 10 minutes.
- Add strawberry puree and continue whisking for another 5 minutes.
- Pour into a baking dish, cover with aluminum foil, and chill in the freezer overnight.