Ingredients:

  • 1 lb (450g) fresh strawberries, hulled and quartered
  • ¼ cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. Place the quartered strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the berries have broken down and the liquid has reduced by one-third. Transfer to a blender and pulse until completely smooth. Chill this puree in the fridge for at least 1 hour.
  2. In a chilled bowl, beat the cold heavy whipping cream, vanilla, and salt using a hand mixer on medium-high speed until stiff peaks form.
  3. Gently fold the sweetened condensed milk into the whipped cream using a rubber spatula until combined. Slowly pour in the chilled strawberry concentrate.
  4. For ice cream maker: Pour the mixture into the machine and churn according to manufacturer's directions (usually 20–25 mins) until it reaches a soft-serve consistency. For no-churn: Pour into a loaf pan, cover with plastic wrap touching the surface, and freeze for 6 hours.