Strawberry Ice Cream

By Precious Kitchen

Ingredients

Instructions

1. Put the strawberries in a blender and blend to a puree.
2. Pour the puree into a medium pot (cast iron or non-stick preferred), add the lemon juice and sugar, and bring to a simmer over high heat.
3. Lower the heat to medium and simmer for 10 to 15 minutes, until the mixture has reduced by about half.
4. Let the puree cool completely, then chill it in the fridge until needed.
5. Pour the cream into a large bowl and whip with an electric hand mixer on medium speed until stiff peaks form. Stop as soon as stiff peaks form, or the cream will turn to butter.
6. Add the sweetened condensed milk and the strawberry puree to the whipped cream and beat on low speed until combined.
7. Pour the mixture into a loaf pan or a plastic container with a tight lid. If using a loaf pan, press plastic wrap directly onto the surface.
8. Freeze for about 8 hours or overnight, until frozen.
9. If too hard to scoop, let it stand at room temperature for at least 30 minutes before serving.

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

More recipes with

LemonCreamStrawberrySweetened condensed milk