I’d like to share one of my very favorite ice-cream recipes. First I’d like to say that I haven’t always liked strawberries. I think I was in my forties before I consented to taste a strawberry and the one I ate was big and juicy – deelicious. From then on I have loved strawberries. I like chocolate dipped strawberries. I like strawberries with cool whip. I like strawberries all by themselves. I like my mom’s homemade strawberry jelly.
But my very favorite way to eat strawberries is this ice-cream.
This recipe is very simple. Only 3 ingredients (4 if you use milk to the fill line of your ice-cream freezer container, which depends on if you are using a 4 quart or 5 quart ice-cream freezer.) The ice-cream is richer if you don’t use milk to the fill line or if you use very little milk, maybe only a cup or two.
My recipe, which I got from Uncle Bob, calls for two 10 oz packages of frozen strawberries, but I used two 14 oz bags because I love strawberries (and because the stores no longer carry the 10 oz size.)
The first thing I do is take a large bowl and pour in the 2 liter bottle of Big Red. I put the partially thawed strawberries (juice and all) into the bowl with the Big Red and I take a potato masher and mash up the strawberries, mixing it well with the Big Red. Then I pour in the 2 cans of Sweetened Condensed Milk and stir well.
Then I pour the mix into the freezer container. If your mix doesn’t go up to the fill line, this is where you can pour in some whole milk. The less you use, the sweeter the ice-cream will be. My first batch that I made, I didn’t put in any whole milk and it was very rich. You don’t have to fill the mix up to the fill line.
Put the lid on the container and layer in ice and rock salt, ice and rock salt, repeat until you fill to the top of the container.
I usually set my freezer in the guest bath tub and shut the door, or put it out on the patio. It is a little noisy. Plug in the ice-cream freezer and let it run until it shuts off. I keep checking on it, in case I need to add more ice and rock salt. The freezer I have usually only takes about 25 minutes and it shuts off automatically when the delicious concoction is frozen.
It is just the best ice-cream there is. Sorry Bluebell, yours comes in second place. Again this is the best strawberry ice-cream. And what I like most about it is, I get to eat the ice-cream all by myself, unless I make it when “company” comes over. You see, my dear sweet precious husband is allergic to strawberries.
I’m not saying that I eat the entire thing all in one sitting, or even two or three. Oh no, no. It’s way to rich.
I put what I (or we) don’t eat in a container and put it in the freezer. If you have a chest type deep freeze, you can put the container in your deep freeze. Just be sure to cover the hole in the lid so your ice-cream doesn’t get freezer-burn.
2 – 14oz packages frozen strawberries
2 cans Sweetened Condensed Milk
1 two liter bottle Big Red Soda
a 4 or 5 quart ice-cream freezer
You absolutely must try this! You will love it, especially during the very hot summers. Y’all enjoy!
the Urban Woman