Fresh Strawberry Ice Cream

Step 1

In a large bowl with an electric mixer, beat heavy cream until it just starts to thicken. Add vanilla and slowly add one-quarter of the can of sweetened condensed milk. Continue to whip until well incorporated. Repeat this process 3 more times until all the sweetened condensed milk has been added

Step 2

Continue whipping until the mixture thickens, increases in volume, and forms soft peaks. Stir in strawberries.

Step 3

Spoon mixture into a 9- x 5-inch loaf pan and shake gently to level off mixture. Cover with plastic wrap and freeze 6 to 8 hours or until firm. When ready to serve, remove from freezer and allow to sit 10 minutes at room temperature before scooping.