1 lb strawberries cut
(Also works with 1 pt blueberries OR 1 pt raspberries)
1-2 tablespoons sugar
1 cup cream
1 can (14 oz) sweetened condensed milk
½ teaspoon salt
½ teaspoon vanilla extract (optional)
Squeeze lemon juice (optional)
In a food processor or blender, pulse strawberries and sugar as rough or as fine as you’ll want the strawberries or raspberries in your ice cream. (I don’t recommend using this technique for blueberries)
In a saucepan on very low heat, toss fruit with 1-2 tablespoons of sugar and a splash of water and gently cook fruit down until hella aromatic and soft consistency, about 10 minutes. Mash or blend to reach consistently you’ll want in your ice cream. Add ½ teaspoon vanilla extract to strawberries or a squeeze of lemon juice to blueberries or raspberries.
In a large bowl whip cream to medium peaks. Whisk in sweetened condensed milk and salt. Fold in berries and transfer to as many or few containers as you want full of insanely delicious ice cream.
(Spread and press into Pretzel Crust. Put remainder in pints for another Sundae Sunday. Freeze for a minimum of 6 hours. Slice and eat.)