2 c. heavy whipping cream
14 oz. can condensed milk
2 c. chopped strawberries
1 T. lemon juice
1 t. strawberry extract, optional
Place a loaf pan in the freezer to chill. In a large moxing bowl, use a mixer to whip the heavy cream until stiff peaks form. In a separate bowl, mash strawberries and lemon juice together. Fold in condensed milk. Add to whipped cream until combined. Stir in strawberry extract, if using. Remove chilled loaf pan and pour ice cream inside. Garnish with more strawberries, if desired. Place back in freezer for 6-8 hours until set. Scoop in bowls or cones when ready to serve.
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