strawberry ice cream

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• Cut and blend 2 cups ripe strawberries.  
• In a bowl, add and beat cold heavy whipping cream until it forms a soft to stiff peak. Over beating the heavy whipping cream will only create butter, so avoid it. 
• Add condensed milk, vanilla extract, strawberry puree, strawberry chunks and beat for 1 minute. 
• Then gently fold in the mixture until well combined. 
• Pour mixture into a pan or freezer safe container,  smooth the top and cover with a plastic wrap or a lid. 
• Refrigerate for at least 6 hours or overnight.
• To make the macerated strawberries for the topping. Add 2 tbsp sugar to 1 cup strawberry chunks. Stir to combine and let it sit for at least 30 minutes or overnight in the fridge. The sugar will pull out the juice from the strawberries to create a delicious syrup.
• When ready to eat, let the ice cream sit out for 10 - 20 minutes for easy scooping. Enjoy!

Ingredients

• 16 Fl oz (1 pint/473 ml) Heavy whipping cream
• 1 can (14 oz/397 g) Condensed milk
• 1 tsp Vanilla extract
• 2 cups cut strawberries for puree
• 1 cup strawberry chunks

Macerated strawberry

• 1 cup strawberry chunks
• 2 tbsp granulated sugar