Directions

1. Wash the strawberries and remove the stems. Roughly chop the strawberries and place them into the jar of a food processor or blender.
2. Add the granulated sugar to the strawberries and blitz until you have the desired consistency. You could take it totally smooth or leave some pieces of smaller sized strawberries.
3. Pour the strawberries into a large bowl and add the sweetened condensed milk and vanilla. Use a hand mixer to whip the ingredients together, about 1 minute and 30 seconds, until well combined and aerated.
4. In a second large bowl, whip the heavy whipping cream into stiff peaks, about 3 minutes. Do not over beat the whipped cream or you will end up with butter.
5. Using a rubber spatula, gently fold the whipped cream into the strawberry mixture, one big spoonful at a time. Be gentle to not overmix or to deflate all the air you have added to both the cream and the strawberries.
6. Pour the mixture into a freezer safe glass or metal container. A 9×5 loaf pan works perfectly here!
7. Place a piece of parchment paper on top of the ice cream mixture and gently press it down to smooth and create contact with the mixture.
8. Wrap the container completely in plastic wrap, and then again in aluminum foil.
9. Place in the freezer and freeze for 8-12 hours.
10. Allow to sit on the counter for 5-10 minutes before scooping.