Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (240ml) heavy cream, chilled
  • 1/2 cup (120ml) whole milk, chilled
  • 1/3 cup (105g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) kosher salt

Instructions:

  1. Place the quartered strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8-10 minutes until the berries break down and the liquid thickens into a syrupy consistency.
  2. Blend the strawberry mixture until smooth and press through a fine-mesh strainer to remove seeds.
  3. Chill the strawberry puree in the refrigerator for at least 1 hour until completely cold.
  4. In a large chilled bowl, whisk together the heavy cream, whole milk, and sweetened condensed milk.
  5. Stir in the vanilla extract and salt until the mixture is uniform.
  6. Gently fold in the chilled strawberry puree, stirring until the color is a consistent, pale pink.
  7. For machine users: Pour the mix into a frozen ice cream maker bowl and churn according to manufacturer directions (usually 20-30 minutes) until thick, soft ribbons form.
  8. For Ninja Creami users: Pour the mix into the pint container, freeze for 24 hours, and process using the 'Lite Ice Cream' or 'Ice Cream' setting.