Makes 1 quart ice cream
8 ounces strawberries, hulled (1 1/2 cups)
1/2 cup sweetened condensed milk
1 ounce white chocolate chips
1 tablespoon vodka
1/2 teaspoon vanilla extract
pinch of salt
1 1/4 cups heavy cream, chilled
You can use 6 ounces of thawed, frozen berries in place of fresh ones and bar white chocolate in place of the chips—chop it finely before melting it. If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface.
1. Process strawberries in food processor until smooth, about 30 seconds (puree should measure about ¾ cup). Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking. Whisk in strawberry puree, vanilla, and salt.
2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk one-third of whipped cream into strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Freeze in airtight container until firm, 6 hours or up to 2 weeks. Serve.
from Cook's Country magazine.
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