Homemade Strawberry Ice Cream

By Precious Kitchen · 390 min

Ingredients

Instructions

1. Blend the strawberries into a puree, then pour it into a medium pot (cast iron or non-stick is best).
2. Add the lemon juice and sugar. Bring to a simmer on high heat, then reduce to medium and simmer 10-15 minutes, until the mixture has reduced by about half.
3. Let the puree cool completely, then chill it in the fridge until needed.
4. Whip the cream on medium speed with an electric hand mixer until stiff peaks form. Stop beating as soon as stiff peaks form.
5. Beat in the sweetened condensed milk and strawberry puree on low speed until combined.
6. Pour into a loaf pan or a plastic container with a tight lid. If using a loaf pan, press plastic wrap onto the surface of the mixture. Freeze about 8 hours or overnight until firm.
7. Scoop to serve. If too hard, let it sit at room temperature at least 30 minutes until scoopable.

Summarized from Precious Kitchen's video. Watch it for the details.

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