2poundsfresh strawberries, hulled and cut into quartersor frozen strawberries, see Note 1
2-3 tablespoonsfreshly squeezed lemon juice
2tablespoonssugar
2cupsheavy whipping cream (about 500ml)See Note 2
14ozcan sweetened condensed milk
Instructions
Make the Strawberry Puree. Place the strawberries into a blender and blend into a puree. Pour the puree into medium-sized pot (preferably a cast iron or non-stick pot), Add the lemon juice and sugar. Turn the heat on high and bring to a simmer. Reduce the heat to medium and simmer for 10-15 minutes until the mixture has reduced by about half.
Chill the puree. Let the puree cool completely then chill in the fridge until ready to use.
Beat the cream. Pour the heavy whipping cream into a large bowl. Using an electric hand mixer, whip the cream on medium speed until stiff peaks form. Once stiff peaks form, stop beating, or else the cream will turn into butter.
Add the sweetened condensed milk and strawberry puree. Add the sweetened condensed milk and strawberry puree into the bowl with the whipped cream then beat everything on low speed until combined.
Freeze the ice cream. Pour the mixture into a loaf pan or a plastic bowl with a tight-fitting lid. If you pour the mixture into a loaf pan, cover it with plastic wrap ensuring that the plastic wrap touches the mixture (Note 3). Freeze for about 8 hours or overnight until frozen.
Serve. Scoop and serve. If the ice cream is too hard, let it thaw at room temperature for at least 30 minutes until it is scoopable.
Video
Notes
1. Frozen strawberries: If you choose to use frozen strawberries be sure to defrost them before using them.2. Heavy cream: Also known as heavy cream or whipping cream, heavy whipping cream forms the base of this no-churn strawberry ice cream. You can find heavy whipping cream in the dairy and fridge section of supermarkets. Other names for heavy whipping cream are double cream (British) or Devonshire cream.3. Plastic wrap: Ensuring that the plastic wrap touches the mixture helps the ice cream stay covered as it freezes.4. Storage: Store homemade strawberry ice cream for about a month in the freezer.