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no churn strawberry ice cream
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Step 1

Begin by adding the strawberries to a saucepan over medium heat. Bring to a simmer, when the berries start to burst and release their juices. Add the sugar and stir, allow to cook until it starts to thicken - roughly 5-7 minutes.

Step 2

Once slightly thickened, remove the strawberry syrup from the heat and allow to cool.

Step 3

In the bowl of a stand mixer (or a bowl with a hand mixer), add the double cream, sweetened condensed milk, salt and vanilla. Beat until it forms stiff peaks.

Step 4

In a large airtight container, layer half of the whipped cream. Pour half of the strawberry syrup over the top and use a knife to “swirl” the strawberries into the ice cream base. Repeat with the rest of the ice cream base and strawberry syrup.

Step 5

Place the lid on the ice cream and put it into the freezer to set for at least 8 hours, but preferably overnight.

Step 6

Allow the ice cream to sit at room temperature for 15 minutes before scooping and enjoying!