Here is my Strawberry ice cream recipe that is creamy, rich, with full of strawberry flavors without chunks.
sweetened condensed milk
Wash and hull strawberries. Then cut each strawberry roughly into two halves. Transfer strawberries to a pan and cook for 5 minutes on medium heat until soft.
Mash the strawberries lightly. Remove strawberries from the pan and set them aside to cool. Do not overcook.
Take chilled whipping cream in a large bowl.
Whip it until you see stiff peaks. That is when you remove the whisk the cream holds its shape and doesn't melt in smoothness.
Add cooked strawberries, condensed milk, and lemon juice. Mix with the help of a spatula.
At this stage, if you want richer color, you can add 1-2 drops of red color.
Transfer ice cream to a container, preferably with a lid. I used a brownie pan. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
Chill for at least four hours in the freezer. Remove the ice cream 10 minutes before serving so it is soft set and then scoop into the ice cream cups. Serve immediately, Enjoy!
By Mariam Sodawater