NO-CHURN HOMEMADE STRAWBERRY ICE CREAM
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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