No Churn Strawberry Swirl Vanilla Malt Ice Cream
Smooth, rich and creamy vanilla malted milk ice cream, swirled with fresh strawberry compote.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- Saucepan
Ingredients
- ¾ lb strawberries, washed, hulled and chopped
- 3 tbsp granulated sugar
- 1 can (14 oz) sweetened condensed milk
- ¼ cup full fat sour cream
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup malted milk powder (optional)
- 2 tsp vanilla extract, or 1 tsp vanilla bean paste
- 2 cups cold heavy whipping cream
Instructions
- In a saucepan, combine the chopped strawberries with the sugar. Bring to a boil over medium heat. Continue to cook the strawberries to let the excess water boil away, stirring frequently.When the strawberries start to get a little thicker and more syrupy, reduce the heat to medium low, and stir more frequently so they don't scorch. Reduce the strawberries to 1 cup. It might take about 20-30 minutes to reduce the strawberries.
- Refrigerate the strawberry compote until completely chilled. You can make the compote up to 2 days in advance, keeping it covered and refrigerated until needed.
- In a large bowl, use a whisk, or an electric mixer, to beat the sweetened condensed milk, sour cream, salt, malted milk powder and vanilla, until smooth.
- Pour the cold heavy whipping cream into the bowl, and beat the ice cream mixture until thickened (but it will not get fluffy like it would if the cream was whipped separately). You can also whip the cream separately in another bowl until thick and fluffy, then fold it into the sweetened condensed milk mixture. Either method works out well with the same end result.
- In a lidded container large enough to hold 2 quarts, spread half the ice cream mixture. Dollop with half the chilled strawberry compote, then gently swirl it in. Repeat with the rest of the ice cream and strawberry compote.
- Freeze the ice cream until firm enough to scoop, at least 8 hours, or overnight.
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