Ingredients
2 cups (16oz/450 ml ) cold heavy whipping cream ( all purpose cream or heavy cream)
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
1 teaspoon vanilla extract (optional)
1 cup (6oz/170g) fresh or frozen strawberries, pureed then strained
Instructions
Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed up to high and whisk until the mixture is thick and stiff peaks.
Turn off the machine and stir in vanilla extract and strawberry puree.
Mix until combined and even in color.
Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
Keep stored in the freezer for up to 6 weeks.
souces-https://www.biggerbolderbaking.com/homemade-strawberry-ice-cream/