Strawberry Icecream

 

Ingredients:

Whipping cream - 250 ml

Condensed milk - 100 g

Strawberry - 250 g

Sugar - 3 tsp

Milk - 1/4 cup

Strawberry Esc - a drop

Method:

• Chill the bowl and blade till use.
• In a pan add in chopped strawberries and sugar.
• Mix this well and cook in low flame.
• Once thick like compote(not jam), turn off range and let it cool.
• Blend this to fine paste or semipaste acc to your taste.
• Now to the chilled bowl add in whipped cream and whip till stiff peaks.
• Add in strawberry puree, milk and esc and fold well.
• Pour this in a freezer safe container.
• Refrigerate for 8 hours or overnight.
• I used 4 different boxes for the same.
• So it yielded 163 g, 70 g, 40 g, 76 g each.

Note:

If using regular cream then add 200 g of condensed milk.