Fresh Strawberry Ice Cream (No Churn Method)

Fresh Strawberry Ice Cream

No Churn Method

Ingredients

1 Pound Fresh Ripe Strawberries (stems removed)

2 cups of Heavy Whipping Cream

1 can (14 ounces) Sweetened Condensed Milk ( do not confused with evaporated milk)

(optional) red food coloring to achieve a brighter strawberry color

-Dice the strawberries in a bowl and mash them (with a potato type hand masher) or you can use a food processor to chop them fine, not pureed. 

-In a large bowl of a  electric Stand-mixer or in a bowl of a hand held electric mixer add the heavy cream, and the sweetened condensed milk; and starting a low speed start mixing  the cream mixture until stiff peaks- do not over beat! 

-Add the mashed strawberries to the stiff cream mixture, and fold in completely; add a few drops of red food coloring for a deeper strawberry color.

-Pour the whipped mixture into a freezer safe container. I use a plastic storage container; smooth out the mixture and cover and freeze for about 3-4  hours for a soft serve type ice cream or overnight for a more firmer texture; if you freeze overnight, and you are ready to have some of this delicious ice cream - remove the container from the freeze, and let it sit about 15 plus minutes at room temperature to soften it a bit,

Enjoy

Chef Ed