I love making and eating ice cream. But really who doesn’t? This ice cream is smooth, easy, and refreshing. I hope you enjoy!

 

Here is how to make it…

Start by putting 6 cups of frozen strawberries into a big pot on medium low. Add 1/2 cup of water and stir around. What you want to do is reduce it and cook out as much liquid as you can.

Here they are after 10 mins.

20 mins.

40 mins.

60 mins. Mine took an hour yours might take shorter or longer. Just keep an eye on it. You just want it thick.

As soon as it is done put it into a bowl and place in an ice bath. Set this aside while you make the other lemon ice cream.

Zest and juice 2 lemons.

Place 1 and 1/2 cups of heavy whipping cream into the bowl of a stand mixer. Add the zest, juice, half of the vanilla, and half of the sweetened condensed milk.

Whip it on high until it is thick and fluffy.

Add a few drops of yellow food coloring and gently fold in. Set aside.

Once the strawberry puree is completely cool, add the rest of the cream, sweetened condensed milk, and vanilla to the bowl of a stand mixer and whip just like before.

Gently fold in the strawberry mixture until just barely combined.

Then add in a few drops of pink food coloring and again fold gently.

Grab a plastic container you don’t mind being in the freezer and start spooning in the mixtures.

You want them to be swirled so add 1/3 of the strawberry mixture to the bottom.

Then add 1/3 of the lemon, and alternate until both are gone.

Then take a butter knife or long skewer and make figure 8’s in the mixture making it swirled.

Place in the freezer for about a day before serving. Enjoy!

 

Lemon and Strawberry Swirl Ice Cream

 

Ingredients:

3 cups Heavy Whipping Cream

1 (14oz.) can Sweetened Condensed Milk

2 tsp. Vanilla extract

2 lemons

6 cups frozen strawberries

1/2 cup water

Instructions:

Start by putting 6 cups of frozen strawberries into a big pot on medium low. Add 1/2 cup of water and stir around. What you want to do here is reduce it and cook out as much liquid as you can. Mine took an hour yours might take shorter or longer, just keep an eye on it. You just want it thick. As soon as it is done put it into a bowl and place in a ice bath. Set this aside while you make the other lemon ice cream. Zest and juice 2 lemons. Place 1 and 1/2 cups of heavy whipping cream into the bowl of a stand mixer. Add the zest, juice, half of the vanilla, and half of the sweetened condensed milk. Whip it on high until it is thick and fluffy. Add a few drops of yellow food coloring and gently fold in. Set aside. Once the strawberry puree is completely cool, add the rest of the cream, sweetened condensed milk, and vanilla to the bowl of a stand mixer and whip just like before. Gently fold in the strawberry mixture until just barely combined. Then add in a few drops of pink food coloring and again fold gently. Grab a plastic container you don’t mind being in the freezer and start spooning in the mixtures. You want them to be swirled so add 1/3 of the strawberry mixture to the bottom. Then add 1/3 of the lemon, and alternate until both are gone. Then take a butter knife or long skewer and make figure 8’s in the mixture making it swirled. Place in the freezer for about a day before serving. Enjoy!

 

Note: You want to make this the day before you plan on serving and let soften about 15-20 mins before scooping.