Tuesday, June 26

NO-CHURN HOMEMADE STRAWBERRY ICE CREAM

What better way to soothe your hot tired family this summer? Ice cream, ice cream, and more ice cream! With no special equipment required this fruity ice cream is quick and easy to make any day of the week! It has been on repeat in our house for some time now. Mr.P loves strawberry ice cream... it's his favorite! Your family will love it too.

NO-CHURN HOMEMADE STRAWBERRY ICE CREAM
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INGREDIENTS:
-1 pound frozen strawberries, thawed at room temperature for 10 minutes
-One 14-ounce can sweetened condensed milk
-1 teaspoon pure vanilla extract
-Pinch fine salt
-2 cups heavy cream, cold
DIRECTIONS:
1. Chill a 9-by-5-by-3-inch loaf pan, keep in the freezer.
2. Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the sweetened condensed milk, vanilla, and salt. Pulse to combine; remove to a medium-sized, chilled bowl and set aside.
3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into the chilled 9-by-5-by-3-inch loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
4. Top with fresh strawberries if desired.


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