Strawberry Ice Cream

Ingredients

• Sweetened condensed milk
• Strawberries
• Heavy cream
• Vanilla extract
• Ice cream molds (optional)

Steps

1. First make the strawberry syrup. Wash the strawberries and remove the leafy tops. Cut them into 5mm pieces. Set aside half of the chopped strawberries to fold into the ice cream later.
2. Put the other half of the chopped strawberries in a saucepan with the sugar. Stir and cook over medium heat until the strawberries release their juice and form a syrup in the pan.
3. Let the strawberries cook in the syrup, stirring occasionally, until they break down and lose their shape and the syrup thickens slightly.
4. When the syrup stays parted for 3 seconds, it is ready. Remove from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
5. While the syrup cools, make the ice cream base. In a bowl add the sweetened condensed milk, heavy cream, vanilla extract and salt. Whip with a hand mixer until light and fluffy with soft peaks.
6. Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the base to a freezer-safe container. Drizzle the cooled strawberry syrup over it and gently swirl it into the mixture.
7. Cover and freeze for eight hours, then scoop and serve.