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Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 2 pints fresh strawberries, hulled, roughly chopped
- 1/4 cup sugar
- 14 ounces sweetened condensed milk
- 1 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- Crumbled shortbread cookies (preferably Lorna Doone)
- Fresh whipped cream, for serving
Method
- Freeze the ice-cream-maker bowl for a full 24 hours before making the ice cream.
- Toss the strawberries and sugar in a large bowl, and let it sit at room temperature for 15 minutes, so the berries can macerate and the sugar can dissolve.
- Drain the berries of any liquid, then mash the fruit well with a wooden spoon until the strawberries are juicy with some small chunks.
- Mix the condensed milk, cream, and vanilla together in a large measuring cup, stir in the strawberry mixture, and chill at least 1 hour, or as long as overnight.
- Pour the mixture into your chilled ice-cream-maker bowl, and churn until it freezes to a soft frozen state, about 15 to 25 minutes (depending on your machine).
- Put the bowl with the ice cream in the freezer to continue firming up for another 3 hours.
- Sprinkle some crumbled shortbread cookies on top of each serving, and top with a nice dollop of whipped cream.
