Philadelphia-Style Strawberry Ice Cream Without an Ice Cream Maker

Yes, another cold winter recipe! Ice cream and the like are welcome at any time of the year, but I prefer them more in winter, what about you?

This time, I use a different method than usual. It is known as style Philadelphia which uses only fresh cream, sugar and the desired flavor. As you can see, there is no custard as a base and not even eggs (see Chocolate Ice Cream). It’s faster, much more. And if you don’t want to, you don’t even need to use an ice cream maker! For this suggestion, I didn’t use it.

I was going to use a macerate of strawberries and sugar (and a teacup of rose water) in an attempt to produce the ice cream that Ana Elisa (La Cucinetta) commented that he took it in the USA two years ago. Yes, I know… I am quite late, hahahahah (see Strawberry ice cream and the decreasing faith in suppliers and manufacturers of anything).

But I used strawberry jam as a flavor base and it worked really well. I could have added more jam, but I was sorry… I would run out! hahahahah

It’s still strawberry season, who knows, maybe there will be a repeat?