Ingredients:

  • 1 lb fresh strawberries, hulled and halved
  • 1 pinch fine sea salt
  • 2 cups cold heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tsp pure vanilla extract

Instructions:

  1. Purée the strawberries. Blend the 1 lb of hulled strawberries until completely smooth. Note: If you hate seeds, pass this through a fine mesh sieve.
  2. Combine the flavors. Whisk the strawberry purée, 14 oz condensed milk, 1 tsp vanilla, and sea salt in a large bowl. Wait until the mixture is uniform in color.
  3. Whip the cream. In a separate chilled bowl, beat the 2 cups of heavy cream. Whip until stiff peaks form and the cream doesn't slide.
  4. Fold the base. Gently add a third of the whipped cream into the strawberry mixture. Note: This lightens the base so you don't deflate the rest of the cream.
  5. Incorporate the rest. Fold in the remaining whipped cream using a spatula. Stop as soon as no white streaks remain.
  6. Transfer to pan. Pour the mixture into a 9x5-inch metal loaf pan. Smooth the top with a spatula.
  7. Seal the surface. Press a piece of plastic wrap directly onto the surface of the cream. Note: This prevents a skin or ice crystals from forming on top.
  8. Freeze the mix. Place in the back of the freezer for 6 hours. Freeze until the center is firm to a light touch.
  9. Temper the scoop. Let the pan sit at room temperature for 5 minutes before serving. Wait until the edges begin to soften slightly.