Makes about 1 quart
- 1 can (14 oz) sweetened condensed milk
- 8 oz mascarpone cheese, at room temperature
- 4 tsp pure vanilla extract
- ¼ tsp kosher salt, preferably Diamond Crystal kosher salt
- 1/3 cup good strawberry jam
- ¼ cup finely chopped fresh strawberries, from about 2 large berries
- 1 tsp finely grated lemon zest
- 2 Tbsp unsweetened cocoa powder
- 2 cups heavy cream, very cold
- You can perk up the color of the strawberry flavor by dabbing just the tiniest speck of red gel-based food coloring into the base before folding in the whipped cream.
- Make your folding even easier by lightening-up each portion of ice cream base first. Simply add about 2 Tbsp of the whipped cream to each of the flavor bases, and stir it in until combined–no need to be gentle! Once the whipped cream is evenly stirred in, the mixture should be thinner and fluffier, which will make it so much easier to gently fold in the rest of the whipped cream.
- Once frozen, cover the pan with plastic wrap or aluminum foil to help prevent ice crystals from forming. Be sure to really push the plastic wrap directly onto the surface of the ice cream; this helps prevent freezer burn and ice crystal formation. This is best eaten within a few days. But it will keep in the freezer for up to 2 months.
The classic trifecta of homemade ice cream favorites–and no special equipment required! All you need to make this rich, smooth, and decidedly ice cream-y frozen mousse are the ingredients and a few basic kitchen tools. All three flavors of the ice cream begin with one simple base made of sweetened condensed milk, mascarpone cheese, and whipped cream. This base comes together in a snap.
New to no-churn? The key to getting the right texture is to gently fold the fluffy whipped cream into the mix. Do NOT stir. When I say fold, here’s what I mean: Plunge the edge of a large rubber spatula through the center of the mixture, holding the blade horizontally. When you reach the bottom, rotate the blade so it lies flat and drag towards the outer edge of the bowl, then up and over the top. Rotate the bowl slightly and continue folding until the mixture is homogeneous but not deflated. It takes some time, but it’s worth it.
In a medium bowl, stir together the sweetened condensed milk, mascarpone cheese, vanilla extract, and salt until well blended (it’s okay if a few very small lumps of mascarpone remain). Switch to a whisk and stir until the mixture is lump-free and velvety smooth. Divide this mixture evenly into three medium bowls, placing about 2/3 cup in each.
Into one of the bowls, add the strawberry jam, minced strawberries, and lemon zest; stir with a rubber spatula until well combined. Set aside.
Into the second bowl, add the cocoa powder and whisk until smooth; set aside. Leave the third bowl as it is.
In a large bowl, use a large whisk to whip the cream until it’s voluminous and stiff peaks form, about 2 minutes, adjusting your grip on the whisk if your arm becomes tired. Stop whisking before the cream becomes grainy. Using a large rubber spatula, gently fold 1/3 of the whipped cream into each of the base flavors until just combined.
Cut a 12- x 12-inch sheet of aluminum foil; fold it into thirds. Cut the foil in half lengthwise to make two 4- x 6-inch dividers. Slide the dividers into a standard 9- x 5-inch loaf pan, splitting the pan into equal thirds. Carefully scoop one spoonful of any flavor into one of the sections; repeat so that you have a scoop of each flavor in each section of the pan. Filling the pan gradually like this helps prevent the dividers from shifting. Finish scooping each flavor into it's compartment, then once full, firmly tap the pan on the counter a few times to help settle and remove any air pockets.
Carefully remove the foil dividers from the pan, using a rubber spatula to scrape off any mousse that clings to it. Tap the pan on the counter again to smooth the surface.
Freeze until solid, at least 6 hours or overnight.
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