Ingredients
- 1 lb (453 g) fresh or frozen strawberries stems removed and quartered
- 14 oz can sweetened condensed milk
- ½ teaspoons vanilla extract
- Pinch of fine sea salt about 1/16th teaspoon
- 2 cups (473 ml) heavy cream cold
Instructions
- Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place strawberries in a blender and then pour into a small saucepan
- Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
- Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.
- Remove cold bowl from freezer and pour heavy cream into it. Use an electric mixer and gradually increase speed to high, beat on high-speed until stiff peaks form.
- Pour strawberry mixture into the whipped cream and gently fold together until completely combined.
- Pour into Xtrema Loaf Pan and gently press a piece of plastic wrap into the surface of the ice cream.
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Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.