Ingredients
For the strawberry sauce:
- 3 cups diced strawberries
- 1/2 cup granulated sugar
For the ice cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 tsp kosher salt
- 2 cups vanilla wafer cookies, roughly chopped
To make the strawberry sauce:
- Combine the diced strawberries and granulated sugar in a medium saucepan.
- Heat over medium and bring to a boil. Use a spatula to smash the strawberries as they soften to get the sauce as smooth as possible.
- Once boiling, reduce the heat to a simmer and cook for 10 minutes, until the sauce thickens slightly.
- Remove from the heat and strain the strawberry mixture through a fine mesh sieve to remove the seeds and leftover chunks. Let cool to room temperature and then refrigerate until ready to use.
To make the ice cream:
- Pour the heavy cream, whole milk, granulated sugar, vanilla extract, and salt into a large bowl. Whisk for 2–3 minutes until the sugar has fully dissolved; when you rub a little of the mixture between your fingers, it should feel completely smooth.
- Transfer the mixture to the chilled ice-cream bowl and churn in “ice-cream” mode until it reaches the thick, soft-serve consistency.
- Spoon one-third of the churned ice-cream base into a shallow container or loaf pan. Drizzle one-third of the strawberry sauce over the ice cream, then sprinkle one-third of the crushed vanilla wafer cookies on top. Repeat these layers two more times, using up the remaining ice cream, strawberry sauce, and cookie crumbs.
- Press plastic wrap or wax paper directly against the surface of the ice cream. Freeze for at least 4 hours, or until firm. Let stand at room temperature for about 5 minutes before scooping and serving.
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