Strawberry Ripple Vanilla Ice Cream
Ingredients: strawberries, white simple sugar, double cream, vanilla paste, condensed milk · 280 min cook time · 360kcal · ₩20,800
Ingredients
600g strawberries, 100g white simple sugar, 600g double cream, 1tsp vanilla paste, 1캔 condensed milk, 50g meringues
Instructions
1. Hull and wash 600g of strawberries.
2. Put 100g of white simple sugar into a pan and heat until it pretty quickly starts turning to caramel.
3. Cut the strawberries in half and carefully add them into the hot caramel pan.
4. Stew down the strawberries on a high heat for about 5 minutes to create a simple sauce.
5. Turn the gas off and put the mixture through a coarse sieve to get a simple, beautiful strawberry sauce.
6. In a bowl, add 600g of double cream and a teaspoon of vanilla paste. Whisk up until it thickens to soft peaks.
7. Fold in a tin of condensed milk into the whipped cream.
8. Crush up one meringue and fold it through the mixture.
9. Pour the mixture into a dish, reserve some strawberry sauce for the top, and ripple the rest of the sauce and meringue chunks through the ice cream.
10. Put in the freezer for about 4 hours until nice and firm.
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