Helado de fresa

Ingredientes

• 1 pound fresh strawberries (washed & patted dry with stems removed)
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1/2 to 1 teaspoon pure strawberry extract (optional (I prefer to add 1 teaspoon))
• 1/8 teaspoon salt
• 2 cups heavy whipping cream ((1 pint; 480 ml))
• Optional: Red food coloring

Preparación

1. 1

   Add strawberries to a blender (or food processor) and blend until you have a smooth puree. You should end up with a little under 2 cups of puree.

2. 2

   Pour the puree into a heavy-bottomed saucepan and cook over medium heat, stirring often, until the mixture has reduced by half or a little under one cup. This can take 20 to 30 minutes, so be patient!

3. 3

   Transfer the reduced strawberry puree to a heat-safe dish and allow to cool completely. If needed, you may place it in the refrigerator (uncovered) to speed up the process.

4. 4

   Add the sweetened condensed milk, cooled strawberry puree, vanilla extract, strawberry extract, salt, and food coloring (optional) to a large mixing bowl. Whisk until well combined and set aside.

5. 5

   In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.

6. 6

   Gently fold half of the whipped cream into the sweetened condensed milk mixture, then fold in the remaining whipped cream until just combined.

7. 7

   Scoop the ice cream into a 9x5 loaf pan and smooth it out into one even layer.

8. 8

   Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).

9. 9

   Once the ice cream is completely frozen, scoop, and enjoy!